Chickpea & Cauliflower Patties
1 – 29 ounce can garbanzo beans (chickpeas)
2 cups cooked cauliflower, pureed
2 cloves garlic
½ cup fresh basil
1 cup flour
1 large egg (for vegan recipe omit egg and add an additional ½ cup flour)
¼ cup olive oil
3 tablespoons fresh dill
Salt & pepper to taste
3 cups Panko breadcrumbs
*Oil for frying
In a food processor blend together the chick peas, garlic, basil, egg, olive oil, and flour. The result will form a pasty texture. Transfer to a large bowl.
Puree cooked cauliflower in food processor and add to the chickpea mixture. Add dill, salt & pepper and mix until thoroughly blended.
Place the mixture in the refrigerator for 30 minutes.
Pour panko breadcrumbs into a dipping tray. Using a small ice cream scoop (or a large melon baller) form balls and drop into panko, rolling carefully to coat. Pan fry in oil, approximately 5 minutes on each side or until golden brown.
*Use the oil of your choice. Olive oil is too heavy. Coconut oil works very well. I find myself using more and more.
Spinach Pesto
5 ounces fresh baby spinach
2 cloves garlic
½ cup olive oil
¼ cup pumpkin seeds
½ cup grated Parmesan cheese
Salt & pepper to taste
Mix all ingredients in a food processor until blended into a pasty puree. If you desire a thinner pesto, add a bit of water or a little more olive oil.
You may also want to try the patties with tzatziki sauce or a marinara.
cheffie's kitchen 