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Prep Time: 3 Minutes Cook Time: 12 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ready, Set, Cook! Special Edition Contest Entry: This light Chickpea Pattie is served well with a whole-wheat pita and a flavorful but light tahini sauce. Ingredients:
2 green onions (trimmed and coarsely chopped) |
1 carrot (coarsely chopped) |
13 cups fresh cilantro (firmly packed, leaves) |
1 tablespoon parsley (dried) |
12 teaspoons ground cumin |
2 tablespoons extra-virgin olive oil |
coarse salt |
ground pepper |
1 cup simply potatoes traditional mashed potatoes (plain, room temperature or chilled) |
180 ounces chickpeas (drained and rinsed) |
1 leaf feta cheese (assorted garnishes such as olives crumbled, lettuce leaves lemon wedges and warm pita bread optional) |
Directions:
1. In a food processor, combine scallions, carrot, cilantro, parsley, cumin, 1 tablespoon oil, and 1 teaspoon each salt and pepper; process until finely chopped. Add potatoes and chickpeas; pulse until just combined (mixture should be stiff). Shape into eight 2-inch patties.
2. Heat remaining tablespoon oil in a large nonstick skillet over medium-high heat. Add patties; reduce heat to medium, and cook until golden brown and heated through, 5 to 6 minutes per side.
3. Transfer patties to a platter, and serve with garnishes, as desired.
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