Here's another recipe from Kim Barnouin's "Ultimate Everyday Cookbook." This recipe stood out to me because we all know how popular Veganomicon's chickpea patties are. I wanted to see which I would prefer better.
After making these, I've decided that I love both! Veganomicon's patties are one of my favorites but are best served with mashed potatoes and veggies. Whereas these can go great on a bed of lettuce or served in pita bread. Both very different in taste but equally as good. My favorite part was the basmati rice that got incorporated in the patties..yum!
* 1 ( 15 ounce ) can chickpeas, drained and rinsed
* 1/3 cup sliced green onions, both white and light green parts
* 1/3 cup light coconut milk
* 2 tsp evaporated cane sugar
* 2/3 cup breadcrumbs, plus 1/4 cup for coating
* 1 tsp curry powder
* 1/2 tsp ground nutmeg
* 1/2 tsp ground cumin
* 2/3 cup brown rice, cooked
* 1/2 tsp salt
* 1/4 cup grapeseed oil or toasted sesame oil, for pan searing
Directions
1. In a large food processor, combine the chickpeas and green onions. Pulse until combined. Transfer to a large mixing bowl.
2. Add the coconut milk, sugar, 2/3 cup of the breadcrumbs, curry powder, nutmeg and cumin. Stir together with a wooden spoon until well combined.
3. Stir in the brown rice and salt.
4. Mold into 10 mini patties.
5. In a large saute pan, heat the oil over medium heat. Add the chickpea cakes to the pan in batches and saute until there's a nice golden sear on the bottom. Flip and sear on the other side as well. Continue with the remaining cakes. Transfer to a paper towel lined plate to drain.
Nutritional Information Per Serving
Calories : 170
Fat : 7 grams
Saturated Fat : 1 gram
Cholesterol : 0 mg
Carbohydrates : 23 grams
Fiber : 3 grams
Protein : 4 grams
These look delicious, Jacklyn. I've never seen a chick pea patty with coconut milk in it, but I've had plenty of curries with coconut milk and chick peas-makes sense. Oh, and I love the way you plated it with small cubes of avocado and other fresh stuff-that looks so nice;)
ReplyDeleteThose sound delicious, Jacklyn! I love chickpeas, and I think how you garnished them makes them look really good. I can imagine them in pitas, as well.
ReplyDeletethese look yummy! i'm always looking for something new to do with chickpeas :) thanks for sharing!
ReplyDeleteWhat a lovely plate of food. I love how you sprinkled the tomatoes and avocado;it's so colorful and festive! These sound yummy too, with brown rice and coconut milk...very cool.
ReplyDeleteI made these for dinner tonight, and they were really good, but I have a question. I'm just now working on switching toward a vegan diet. These kind of fell apart. I assume it's harder to make patties without eggs for binding, but I was wondering whether you have any tips on that issue.
ReplyDeleteYeah these patties were pretty fragile for me too. For binding, vegans usually use either bread crumbs or vital wheat gluten. I find my vital wheat gluten at most health food supermarkets, such as Whole Foods, Sprouts and Henry's. I've even seen it at some local supermarkets under Bob's Red Mill brand.
ReplyDeleteHere's a similar recipe but this one contains wheat gluten.
http://goveganmeow.blogspot.com/2010/06/chickpea-cutlets-with-mashed-potatoes.html
I made these tonight and they weren't crumbly or anything, i did end up adding some more coconut milk which made them perfect! Thanks for sharing, very delicious
ReplyDelete