GARBANZO BEAN PATTIES
Delicious garbanzo bean patties, lightly fried.
Provided by Linda S. Gibson
Categories Main Dish Recipes Burger Recipes Veggie
Time 3h55m
Yield 12
Number Of Ingredients 7
Steps:
- In a large pot cover the garbanzo beans with at least 12 cups water. Cook over medium heat for 2 1/2 to 3 hours, or until tender. Check occasionally, as you might need to add more water.
- Working in small batches, in a blender, on either the chop or blend setting, process garbanzo beans. Blend until the mixture is a paste. Add onions, thyme, salt and pepper to the mixture; mix well. Add bread cubes and egg; mix well.
- Form the garbanzo bean mixture into patties.
- Heat oil in a large skillet over medium heat. Fry patties until each side is golden brown.
Nutrition Facts : Calories 84.4 calories, Carbohydrate 6.2 g, Cholesterol 31 mg, Fat 5.8 g, Fiber 0.8 g, Protein 2.2 g, SaturatedFat 0.9 g, Sodium 62.2 mg, Sugar 1 g
CHANA MASALA (SAVORY INDIAN CHICK PEAS)
Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!
Provided by latinmama
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
- Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
- Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g
LENTIL POTATO PATTIES
Super easy, these 8 ingredient lentil potato patties make for a light dinner or filling snack!
Provided by Shashi @ Savory Spin
Categories Lunch And Dinner
Time 20m
Number Of Ingredients 10
Steps:
- Place the potatoes, lentils, onion, garlic, paprika, cumin, coriander, parsley, and salt and pepper in a blender/food processor and pulse till well incorporated.
- Gather up the mixture, roll into balls and gently shape them into patties.
- Now, you can grill these bad boys - grilling times may vary according to your grill. Or, you can use a grill pan, greased with olive oil or coconut oil and cook 'em up for 4-5 minutes on each side - like I did.
- Serve on a bed of greens, with a small salted cucumber salad on the side and some avocado cream sauce and/or Sambal Oelek!
Nutrition Facts : Calories 95 calories, Carbohydrate 19.6 grams carbohydrates, Fiber 4.2 grams fiber, Protein 4.3 grams protein, SaturatedFat 0.1 grams saturated fat, ServingSize g, Sodium 199 milligrams sodium, Sugar 1.5 grams sugar
SAVORY CHICKEN PATTIES IN CREAMY PAPRIKA-SOUR CREAM SAUCE
This recipe comes from the New York Times International Cookbook, which was published in 1971. I recently rediscovered this cookbook languishing on my bookshelf. I had a note on this recipe from 1974 -- can you imagine? The original recipe bears the name of a Russian innkeeper who was famous for this dish, or so the recipe introduction says. Anyway, it's quite an elegant and delicious way to use humble ground chicken.
Provided by Jainagirl
Categories Poultry
Time 1h
Yield 4 patties, 4 serving(s)
Number Of Ingredients 16
Steps:
- Form chicken into 4 oval patties about 1/2" thick. Dredge patties in flour, then egg, then bread crumbs, gently pressing breadcrumbs on. Place on a rack and chill in refrigerator for about 30 minutes or 15 minutes in a blast chiller.
- Combine about 1 tablespoon vegetable oil and 1 tablespoon butter in a saute pan. When bubbly, add breaded chicken patties. Saute until golden. Flip. Saute until golden. Remove to an oven safe dish. Add more butter and oil if needed during sauteing. Finish cooking patties in a 350 degree oven for about 10 minutes. Test with a meat thermometer for doneness. Meanwhile, make the sauce.
- For sauce:.
- Make a roux with the butter and flour in a small saucepan. Allow to bubble gently over low heat, about 2 - 3 minutes, stirring constantly with a wire whisk. Add paprika, thyme, chicken stock, heavy cream, cognac or sherry and lemon juice, whisking constantly. Allow the mixture to come up to a boil, reduce heat and allow to thicken, about 2 - 3 minutes. Thin if needed with additional chicken stock. Remove from heat. Add sour cream and blend thoroughly. Keep warm, but do not allow to boil.
- Place cutlets on a bed of cooked egg noodles, pour sauce over all and serve.
Nutrition Facts : Calories 741.5, Fat 23.9, SaturatedFat 9.5, Cholesterol 206.5, Sodium 516.1, Carbohydrate 87, Fiber 5, Sugar 4.5, Protein 42.8
15-MINUTE CHICKPEA BURGERS RECIPE
These chickpea burgers are so delicious! They are spiced to perfection and have a delicious texture (not gummy or gritty like some veggie burgers!) They are easy to make and the chickpea patties cook up in under 15-minutes, making them the perfect weeknight dinner! This chickpea burgers recipe is simple so that you can add your own flair to this base! Add BBQ sauce for an all-American flair or curry powder for Indian flavor.
Provided by Victoria Yore
Categories Vegan Entrees
Time 15m
Number Of Ingredients 10
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onion and cook for 4 minutes, until translucent and caramelized. Add garlic and cook for 1 minute. Remove from heat and let it cool. Transfer to a food processor. If you don't have a food processor, mash using a fork or potato masher. Add the chickpeas, paprika, cumin, onion powder, coriander and salt and pepper. Pulse for 2 minutes or until you have a thick batter. Add flour and pulse for 1 more minute. Divide the batter in 4 balls for large chickpea burgers or 8 balls for chickpea sliders and transfer to a floured surface. Shape the patties. Heat a greased skillet over medium heat. Add the chickpea patties and cook for 3 minutes per side. Top with whatever burger toppings you like!
Nutrition Facts : Calories 185 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 6 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 377 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
CHICKPEA PATTIES
These Chickpea Patties are slightly crispy on the outside and tender and moist and flavorful on the inside.
Provided by Deborah
Categories Dinner
Time 1h10m
Number Of Ingredients 13
Steps:
- Pulse the garbanzo beans in a food processor until they are chopped and resemble sand. Don't process into paste.
- Transfer the ground beans to a bowl.
- Combine the onion, ginger, garlic, cilantro and parsley in the food processor and pulse until finely ground. Do not puree.
- Add a cople of tablespoons of water if needed to scrape down the sides.
- Transfer the mixture to the bowl with the ground garbanzo beans.
- Add the coriander, cumin, salt and baking soda.
- Refrigerate for an hour or more.
- Scoop rounded tablespoons full of the mixture and shape into discs.
- Heat a few tablespoons of oil in a large skillet over medium heat.
- Place the patties into the pan and fry for 2 to 3 minutes on each side until lightly golden and crispy. Repeat with the oil and the remaining mixture.
CORN AND GARBANZO BEAN PATTIES (VEGAN)
Make and share this Corn and Garbanzo Bean Patties (Vegan) recipe from Food.com.
Provided by COOKGIRl
Categories Corn
Time 8m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- PATTIES: Heat 1 teaspoon of the oil in a large non-stick pan over medium-high heat. Add the corn, shallots and oregano. Saute for about 3-4 minutes. Cool slightly, and stir in the fresh parsley. Alternatively, you can oven roast the corn and shallots if you prefer.
- In a food processor or blender, combine the garbanzo beans, French bread crumbs, cornmeal, salt, red bell pepper and 2 tablespoons of the reserved garbanzo bean liquid. Pulse ingredients until chunky. Add the corn and shallot mixture, another tablespoon or so of liquid and pulse quickly, about 10 times. Do not overprocess.
- With wet hands, form the garbanzo mixture into 6 equal sized patties, approximately 1/2" thick. Place the polenta on a piece of wax paper and dredge the patties until coated on both sides.
- Heat remaining 1 tablespoon of oil in the skillet over medium-high heat.
- Cook only 3 patties at a time; do not crowd. Cook the patties about 5 minutes on each side or until golden brown. Repeat with the other patties. Transfer to a warming tray until ready to serve.
- DRESSING: In a small, non-reactive bowl, combine the fresh lemon juice with the olive oil. Season the mixture with salt and pepper to taste.
- Toss half of the lemon/olive oil mixture lightly with the arugula (or mixed greens).
- Divide and place the arugula leaves on 6 individual salad plates. Top the arugula with the cooked patties.
- Garnish with fresh chives and serve hot. Season lightly with salt. Serve remaining dressing on side.
Nutrition Facts : Calories 368.2, Fat 17.9, SaturatedFat 2.4, Sodium 608.3, Carbohydrate 45.4, Fiber 6.3, Sugar 4.3, Protein 9.1
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