Receipies

SR No.: 007641
Original Sutra Author: N/A
Publisher: ZZZ Unknown
Total Pages: 68
Language: English
Classification: Book_English
File Size: 464 KB

Page 45

MAIN COURSES Chickpea Patties with Apricot Mayo Recipe
Adapted from Peaches and Other Juicy Fruits, by Olwen Woodier (Storey Books, 2004).
These delicious high-protein, low-fat patties are served with a mouth watering vegan apricot
basil mayonnaise that tastes like summer sunshine. It can also be used as a sauce for whole grains, potatoes, and grilled or steamed vegetables.
with a mouth waterins vegar a porcohole
You can make your meatless meal a stellar taste experience thanks to the Mediterranean way
of eating. Get the simple recipes for patties and apricot mayonnaise here. They're both flavourful, healthy, and nutritious:
2 15-ounce cans chickpeas, rinsed and drained 4 slices nutty oatmeal or wheat nut bread, torn into small chunks 1/2 large red onion, sliced 1 jalapeno pepper, seeded and sliced 2 cloves garlic, sliced 1 Tbsp dried oregano 1 teaspoon cumin 1/2 teaspoon freshly ground black pepper 1/2 teaspoon salt Egg Replacer(equal to 2 eggs) 1 Tbsp olive oil, plus 1 for moistening, if needed Apricot-Basil Mayonnaise (see below) Shredded lettuce Sliced tomatoes 8 to 10 warm pita pickets or toasted English muffins
Pulse the chickpeas, bread, onion, jalapeno, garlic, oregano, cumin, pepper, and salt in a food
processor until coarsely chopped. Remove half the mixture to a medium-sized bowl. Add the egg substitute to the mixture in the processor and process until almost smooth. Spoon into the chopped chickpea mixture in the mixing bowl and stir until thoroughly combined.
If the mixture seems too stiff, mix in 1 tablespoon of the olive oil. Form the mixture into 8 to 10 patties, 1/2 inch thick each, and place in a large dish or on a
baking tray sprayed with non-fat cooking oil. Drizzle about 1 Tbsp of olive oil over the patties. (If desired, cover with plastic wrap and
refrigerate several hours.) Cook on a griddle or large skillet over medium-high heat. Add patties (4 at a time if necessary to avoid crowding) and fry 4 to 5 minutes. Spray the tops with cooking oil or drizzle olive oil around the sides of the skillet, turn, and fry the
patties 4 to 5 minutes longer, until nicely browned.
Serve with the mayonnaise, lettuce, and tomatoes in the pita pockets or on the English muffins.
Serves 8 to 10
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