I'm sad to see my week long posts on soup come to an end...I know you are too, but don't worry, I still have a couple soup recipes I want to make and share with you next week. Usually I don't eat anything with my soup, but these chickpea cakes are perfect to pair with soup...or just eat on their own with a side of sauteed veggies.
Ingredients:
recipe from "Skinny Bitch: Ultimate Recipe Cookbook"
Oil for pan searing (I used grapeseed oil)
1 (15oz) can chickpeas, drained and rinsed
1/3c sliced green onions
1/3 c coconut/almond/or regular milk
2t cane sugar
2/3c breadcrumbs
1t curry powder
1/2t ground nutmeg
1/2t ground cumin
2/3c brown rice, cooked
1/2t salt
Method:
- In food processor, combine the chickpeas and green onions
- Transfer to a large mixing bowl
- Add milk, spices, sugar and breadcrumbs
- Stir together until combined
- Stir in brown rice and salt
- Mold into patties (should form about 10 patties)
- Heat oil and saute patties until heated through and golden brown
- Sear on both sides
Serve on a bed of spinach and you have a healthy low-fat meal. I made my patties a little too large so they were still cold in the middle, but all I did to fix that problem was throw them in the oven on 350 degrees (I threw the spinach in with it) and cooked them for about 8 minutes, and they came out perfect!
Nutrition:
Serving Size: 123g
Calories: 170
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Carbs: 23g
Fiber: 3g
Protein: 4g
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