2 cups Doux South Little Rock Caviar, drained and brine reserved

1 onion, minced

1⁄2 cup fresh parsley

1⁄4 cup fresh mint

2 cloves garlic, minced

1 egg

2 tsp ground cumin

1 tsp ground coriander

1 tsp salt

1⁄2 tsp cracked black pepper

1 pinch cayenne pepper

1 tsp Doux South Little Rock Caviar brine

1 tsp baking powder

1 tbsp olive oil

1 cup dry bread crumbs

Vegetable oil for frying


  1.  In a large bowl mash caviar until thick and pasty, don’t use a blender, as the consistency will be too thin.
  2. In a blender process onion, parsley, and garlic until smooth.
  3. Stir into mashed caviar.
  4. In a small bowl, combine egg, cumin, coriander, salt, pepper cayenne, brine and baking powder.
  5. Stir into chickpea mixture along with olive oil.
  6. Slowly add bread crumbs until mixture is not sticky but will hold together, add more or less breadcrumbs as needed.
  7. Heat 1 inch of oil in a large skillet over medium-­‐high heat.
  8. Fry patties in hot oil until brown on both sides.
  9. Finish with a sprinkling of sea salt and enjoy with your Angry Cucumber Yogurt Sauce.