How to Prepare Speedy Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta

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We hope you got benefit from reading it, now let's go back to spiced breaded puffball mushroom with chickpeas, chorizo & feta recipe. You can have spiced breaded puffball mushroom with chickpeas, chorizo & feta using 18 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta:

1. You need of For the mushroom cutlets:.
2. Prepare 3 of large 1 inch slices of giant puffball mushroom,.
3. Use 1 of medium egg, beaten,.
4. Use 2 tbsp of white breadcrumbs,.
5. Prepare 1 pinch of smoked paprika,.
6. Take 1/2 tsp of tumeric,.
7. Get 1 of small pinch of chilli flakes,.
8. You need 1 tsp of dried oregano,.
9. You need of Sea salt flakes and pepper to season,.
10. You need of Extra virgin olive oil for frying.
11. Use of For the remainder:.
12. Use 40 g of sliced chorizo,.
13. Get 1 of medium egg,.
14. Take 150 g of drained tinned chickpeas,.
15. Use 30 g of organic feta cheese.
16. Take 1 of large clove garlic, sliced finely.
17. Take of Garnish:.
18. Get of Dried or fresh chives.

Instructions to make Spiced Breaded Puffball Mushroom With Chickpeas, Chorizo & Feta:

1. Slice the giant puffball into round cutlets about 1 inch thick, then using a large cookie cutter cut into three neat disks (optional for best presentation). Take the breadcrumbs and add them to a bowl along with all of the dried spices, herbs, salt and pepper in the cutlets section of the recipe list. Mix together then scatter evenly over a plate..
2. Heat up a large frying pan and drizzle in a good amount of olive oil. Once hot dredge the puffball cutlets first in the beaten egg mixture then into the breadcrumbs until coated then fry them, in batches until golden and crisp on each side. Whilst they are cooking in a separate small frying pan begin to fry your egg. Remove the cutlets from the pan once golden and crisp and leave upon some kitchen towel to remove the excess oil..
3. Add the sliced chorizo and chickpeas into the frying pan you had the cutlets in and season with salt and pepper then gently fry using the same olive oil. Once the chorizo is just becoming crisp on the edges add the sliced garlic and fry for around 20 seconds until fragrant and crisp but not burnt. Remove the frying pan from the heat..
4. First plate up the mushroom cutlets, then place on the fried egg. Lastly spoon over the chorizo, garlic and chickpeas then garnish with chives. Enjoy! :).

These protein-packed chickpea bites are spiced with cumin, cinnamon, and garlic, and held together with an egg and bit of almond butter or sunflower seed butter. Do not eat any mushroom without checking in person with a local, live, mushroom collector. I avoided mushrooms for a long time, and with good reasons. Some of them are on par with cyanide and arsenic and can melt your liver. Drain the excess oil, then stir in the spices.

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