Authentic High Protein Chickpea Potato Hash Brown Recipe

To begin making the High Protein Chickpea & Potato Hash Brown preparation guide, keep the potatoes boiled and peeled and ready to use. Wash and soak chickpeas overnight in a container of aqua.

Next morning transfer the aqua and the chickpeas into a pressure cooker along with some seasoning and close the pressure cooker. Place the pressure cooker on medium-high burning up and pressure cook thoroughly for 25 mins. Once done, turn off the flame and allow the pressure to release naturally. Open the pressure cooker, empty out off the aqua and transfer the chickpeas into a mixing container. Into the mixing container with the chickpeas, introduce the the potatoes and mash the mixture well, to this introduce seasoning, pepper, cumin dusting masala condiment, shortening and lemon extract. Bring the mixture together, ensuring it is well combined. Divide the mixture into equal portions of lemon sized balls, and flatten between your palms shaping them into tikkis, which essentially are our Chickpea & Potato Hash Browns. Set aside.Break an egg into a container, whip it well and set aside.

Next place the bread crumbs in a plate. Dip each of the hashbrowns into the egg and then roll them into the bread crumbs. burning up a skillet with coat on medium-low flame, once burning place the hashbrowns dipped in egg and rolled in breadcrumbs on the skillet, cook thoroughly for 2-3 mins on each side, until you get a lovely brown colour. dish up High Protein Chickpea & Potato Hash Brown preparation guide along with baked beans, Golden Glow Smoothie preparation guide and some pure fruits and dehydrated fruits and nuts by the side for breakfast.  .