Chickpea Patties with Mango Chutney
Recipe Source
From The Perfect Diabetes Comfort Food Collection by Robyn Webb, MS ($19.95, American Diabetes Association, 2016)
Ingredients
- 2 tsp olive oil
- 1 small onion, diced
- 3 Tbsp minced celery
- 2 Tbsp minced red bell pepper
- 2 Tbsp minced parsley
- 2 garlic cloves, minced
- 2 tsp curry powder
- 1⁄4 tsp ground cumin
- Pinch cayenne
- Pinch sea salt and pepper
- 2 cups chickpeas, drained and rinsed
- 1 egg, beaten
- 1 1⁄3 cup whole-wheat panko breadcrumbs
- 1 Tbsp olive oil
- 4 whole-grain buns, toasted (optional)
- 4 slices tomato
- 4 lettuce leaves
- Your favorite mango chutney
Directions
- Heat the 2 teaspoons of olive oil in a cast iron skillet over medium heat. Add onion and sauté for 3 minutes. Add in celery, bell pepper, parsley, and garlic, and sauté for 2 minutes. Add curry powder, cumin, cayenne, and a pinch of sea salt and pepper, if desired, and remove from heat.
- Purée chickpeas in a food processor or blender, adding a little water, if necessary. Pulse until you have a coarse purée. Add chickpeas to a bowl. Add in vegetable mixture, egg, and breadcrumbs and mix well. Adjust seasonings with additional salt and pepper, if desired.
- Form mixture into 4 patties. Heat cast iron skillet over medium-high heat. Add the 1 tablespoon of olive oil. Add patties and brown on both sides for about 5 to 6 minutes per side.
- Add patties to toasted buns and top with tomato slices, lettuce leaves, and mango chutney. Serve alongside Cucumber and Vinegar Salad.
Nutrition Info
756 Calories, 29 g Protein, 131 g Carbohydrates, 16 g Fiber, 15 g Total fat 2 g sat), 601 mg Sodium, ★★★★★ Vitamin B1 (thiamine), B6, Folate, Phosphorus, ★★★★ Vitamin K, ★★★ Vitamin B2 (riboflavin), Iron, Zinc, ★★ Vitamin B3 (niacin), C, Calcium, Magnesium, Potassium, ★ Vitamin E
Looking for More?
This Cucumber and Vinegar Salad pairs well with these Chickpea Patties!
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