Wednesday, February 13, 2013

Curried Chickpea Cakes

We assembled the Chickpea Cakes a bed of greens then dressed with a sprinkling of avocado, green onion and corn salsa.
Curried Chickpea Cakes
(Kim Barnouin “Ultimate Everyday Cookbook)

1            15 oz. can chickpeas, drained and rinsed
1/3         cup sliced green onions, both white and light green parts
1/3         cup light Coconut milk
2            teaspoons evaporated cane sugar
2/3         cup breadcrumbs , plus 1/4 cup for coating
1            teaspoon curry powder
1/2         teaspoon ground nutmeg
1/2         teaspoon ground cumin
2/3         cup brown rice, cooked
1/2         teaspoon salt
1/4         cup oil for pan searing

In a large food processor, combine the chickpeas and green onions, pulse until combined. Transfer to a large mixing bowl. Add the coconut milk, sugar, 2/3 cup breadcrumbs, curry powder, nutmeg, and cumin. Stir together with a wooden spoon until well combined. Stir in the cooked brown rice and the salt. Mold into 10 min patties.  (we made our a little bigger and came out with 6).

In a large sauté pan, heat the oil over medium heat. Add the chickpea cakes to the pan in batches until there’s a nice golden sear on the bottom. Flip and sear the other side as well.  Continue with the remaining cakes. Transfer to a paper-towel-lined plate to drain.

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