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)

http://www.healthybitchdaily.com/

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.