CHIC PEA PATTY-CAKE with OUR OWN KETCHUP

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Ingredients
1.5 cup garbanzo beans (also know as chic peas)
1/3 cup parsley, Italian preferred, minced
1/4 cup scallion
1 egg
1/3 cup panko, or housemade dried breadcrumbs, or gluten free cracker crumbs
1 tablespoon flavors of Tuscany
1/4 – 1/2 teaspoon salt*

METHOD:
Drain chic peas of liquid. (save liquid if you want to use for “vegan egg whites.” and to make this recipe “VEGAN” use 3 tablespoons whipped chic pea liquid instead of eggs in this recipe).
Place into food processor for an even puree; or mash-chop for coarse texture.
Blend in remaining ingredients. *Use smallest amount of salt. Taste after blending ingredients and cooking. Adjust with remaining salt,  if needed.
Form into 2″ (diameter) patties.  Chill until needed. Or if not using right away, individually freeze them. When frozen, wrap together and label. Keep up to 3 months. Cook from frozen. Do not thaw first. (a good vegetarian option)
At service: Preheat skillet on medium high. Add 1-2 tablespoons high smoke point oil. Add cakes to brown on both sides and warm through. Serve immediately with dollops of house made ketchup, harissa, or plum-crazy sauce, or add our bottled Black and Blue Everything sauce.


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