Crispy Chickpea Corn Patties

• 份量: 5 servings
• 准备时间: 20 minutes
• 总时间: 1 hour

配料

1 15-ounce can chickpeas (including the can liquid)

1 cup cooked brown rice

1/2 red onion (roughly chopped)

1/4 cup cilantro (plus more for serving)

1/2 tsp smoked paprika

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp pepper

1 tsp garlic salt

1/2 cup frozen corn (thawed)

1 cup panko bread crumbs

salt (if needed)

oil (for frying)

1/3 cup vegan mayo

1 chipotle pepper (in adobo)

1 clove garlic

1/2 lime (juiced)

1/2 tsp cumin

1/3 cup vegan mayo

3 cloves garlic

10 basil leaves

1 tbsp olive oil

salt & pepper (to taste)

1 tbsp apple cider vinegar

water (if needed)

5 cups kale slaw*

步骤

Add all of the chickpea patty ingredients (through the garlic salt) to a food processor. Pulse until combined. Transfer to a bowl and add the corn & panko. Stir to combine. Taste and add salt if needed.

Line a baking sheet with parchment paper. Use 1/4 cup measuring cup to form the mixture into patties - I was able to make 10 patties. Place them on the baking sheet and sprinkle with some smoked paprika. Put the patties in the freezer for at least 20 minutes.

Meanwhile, add all of the chipotle aioli ingredients to a food processor or blender and combine. Taste and adjust seasoning if needed. Transfer to a bowl and set aside.

Add all of the slaw sauce ingredients (through the apple cider vinegar) to a food processor or blender and combine. Add water to get your desired consistency. Taste and adjust seasoning if needed. Add the slaw and the dressing to a bowl and toss to combine. Place in the fridge.

Heat some oil** in a non-stick pan over medium heat. Working in batches, add the patties and brown on both sides*** (about 4-5 minutes per side). Remove from the pan and repeat with the remaining patties.

To serve, add some slaw to each plate and top with two patties, some chipotle aioli and a sprinkle of cilantro.

营养

• 卡路里: 429 kcal
• 总脂肪: 25 g
• 饱和脂肪: 3 g
• 钠: 994 mg
• 总碳水化合物: 41 g
• 膳食纤维: 7 g
• 总糖: 2 g
• 蛋白质: 9 g