Recipe - Curried Chickpea Cakes

 official cookbook photo

 
This is one of my new favorite recipes. Very scrumptious! The cookbook suggests serving it with mango salsa, but I like to serve my Courtney’s Celtic Concoction with it. Add some peas on the side, and you have yourself a delicious, balanced meal. Bon Appetit!


Recipe from Skinny Bitch: Ultimate Everyday Cookbook

Makes 10 cakes

1 (15 oz) can chickpeas, drained and rinsed

1/3 cup sliced green onions, both white and light green parts

2 tsp. evaporated cane sugar

2/3 cup breadcrumbs, plus ¼ cup for coating

1 tsp. curry powder

½ tsp. ground nutmeg

½ tsp. ground cumin

2/3 cup brown rice, cooked

½ tsp. salt

¼ cup grapeseed oil or toasted sesame oil, for pan searing

In a large food processor or blender, combine the chickpeas, green onions, and coconut milk. Process until the chick peas are broken up but not completely smooth like hummus. Transfer to a large mixing bowl. Add the sugar, 2/3 cup of the breadcrumbs, curry powder, nutmeg, and cumin. Stir together until well combined. Stir in the brown rice and the salt. Mold into 10 mini patties.

In a large sauté pan, heat the oil over medium heat. Coat the patties with the additional breadcrumbs, and add the chickpea cakes to the pan. Sauté until there’s a nice golden sear on the bottom. Flip and sear the other side as well. Transfer to a paper-towel-lined plate to drain.

Srv: 123g - Cal: 170 - Fat: 7g - Sat Fat: 1g - Col: 0mg - Carb: 23g - Fib: 3g - Pro: 4g

Tip 1: Short on time?  Use leftover brown rice or buy frozen brown rice and quickly cook it in the microwave before you add it to the recipe.

Tip 2: You can use regular sugar instead of evaporated cane sugar, if you like. This recipe calls for evaporated cane sugar since it’s from a vegan cookbook, and regular refined sugar isn’t vegan.



This is how mine turned out.