If you’re a regular reader, you may know that Skinny Bitch: Ultimate Everyday Cookbook is my favorite cookbook. This recipe comes from there, and, like all of the recipes in that book, is simple and delicious. I made these because I was running a little low on food in the fridge, and had everything for this recipe in my cupboards. I paired them with the homemade salsa I made earlier this week, and they made for a light, summer dinner. Yummm….
Curried Chickpea Cakes
Makes 10 patties
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 teaspoons evaporated cane sugar
2/3 cup breadcrumbs for coating
1 teaspoon curry powder
1/2 teaspoon nutmeg
1/2 teaspoon cumin
2/3 cup brown rice, cooked
1/2 teaspoon salt
1/4 cup grapeseed oil or toasted sesame 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 of the breadcrumbs, curry powder, nutmeg, and cumin. Stir together with a wooden spoon 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 (make sure it is preheated well in advance, so you get a nice crust). Add the chickpea cakes to the pan and sauté 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.
Recipe from Skinny Bitch: Ultimate Everyday Cookbook