Hot-and-Spicy Chickpea Cakes

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Hot-and-Spicy Chickpea Cakes

 

15 ounce can chickpeas, rinsed and drained

1/3 cup reduced fat sour cream

4 garlic cloves, crushed

1 teaspoon cumin

1/2 teaspoon salt

3/4 teaspoon hot sauce

1/4 cup plus 2 tablespoons white cornmeal

olive oil cooking spray

1 1/2 cups salsa

 

In a food processor, puree the chickpeas, sour cream, garlic, cumin, salt, hot

sauce and 2 tablespoons of cornmeal. Transfer to a bowl, cover and refrigerate

until chilled, about 30 minutes.

Form the mixture into 6, 3-inch patties, about 1/2 inch thick. Place the

remaining cornmeal on a plate and gently dredge the patties through to coat both

sides.

Spray a large nonstick skillet with olive oil cooking spray and set over a

medium heat. Add the patties and cook until browned on the bottom, about 5 to 6

minutes.

Spray the tops of the patties with oil, then flip and cook until browned, about

5 minutes. To serve, spoon salsa onto individual serving plates and set patties

on top. Alternatively, spoon salsa over patties.

Makes 6 servings.

 

 

 

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