Guest guest Posted May 11, 2001 Report Share Posted May 11, 2001 Chickpea-and-Corn Patties Copyright© Cooking Light magazine. These fried garbanzo bean cakes loved to be dipped in salsa. Ingredients 2 tsps olive oil, divided 1 1/2 cups fresh corn kernels (about 3 ears) 1 cup chopped onion 1 tsp minced fresh or 1/4 teaspoon dried thyme 1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained 1/2 cup gf breadcrumbs 3 Tbs cornmeal, divided 1/2 tsp salt 1/4 tsp ground red pepper Cooking spray Directions Estimated Total Time: 50 minutes Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes. Place onion mixture, chickpeas, breadcrumbs, 2 tablespoons cornmeal, salt, and red pepper in a food processor. Pulse 2 times or until combined and chunky. Divide chickpea mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty; dredge patties in 1 tablespoon cornmeal. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden. Quote Link to comment Share on other sites More sharing options...
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