Guest guest Posted December 31, 2008 Report Share Posted December 31, 2008 Curried Potato-Corn-Garbanzo Burgers 1 can garbanzo beans About 1 pound red potatoes, scrubbed, skins left on, cut into small pieces 1 tablespoon canola oil, plus additional for frying 1 onion, diced small 2 cloves garlic, minced 1 large tomato, coarsely chopped 1 small chile pepper, minced 2 ears fresh corn, shucked (or use 1 cup frozen) 2 to 3 tablespoons curry powder 2 tablespoons white wine or stock 1 to 2 teaspoons rice vinegar salt and pepper to taste 1/2 cup bread crumbs, plus additional for coating Mash garbanzos in a large bowl or blend in a food processor until a chunky paste is formed. Set aside. Steam potatoes until soft. While potatoes are steaming, saute onion in oil over low heat until golden, about 7 to 10 minutes. Add garlic, tomatoes, chile pepper and corn. Season with salt and pepper. Turn up heat to medium-high. Cook until tomatoes are soft, stirring frequently, about 2 to 3 minutes. Add curry powder. Stir and cook for an additional minute or so. When the mixture begins to stick slightly, add wine. Cook until mixture has reduced slightly, leaving a thick sauce. Remove from heat. Add curry mixture and potatoes to garbanzo beans. Mash potatoes and mix well. Add vinegar and additional salt and pepper to taste. Mix in bread crumbs. If mixture seems too wet, add more bread crumbs. Let cool and form into patties. To cook, coat with bread crumbs and fry in 2 to 3 tablespoons oil on both sides, until crispy. Drain on paper towels. Serve with salsa. Serves 8. Quote Link to comment Share on other sites More sharing options...
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