CHICKPEA & CAULIFLOWER PATTIES WITH SPINACH PESTO

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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.

 

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