Chickpea and Corn Patties Recipe #378816
Cooking Light, JULY 1998
by dicentra
20 min | 10 min prep
SERVES 4
- 2 teaspoons olive oil, divided
- 1 1/2 cups fresh corn kernels (about 3 ears)
- 1 cup chopped onion
- 1/4 teaspoon dried thyme
- 1 (19 ounce) can chickpeas, rinsed and drained
- 1/2 cup fresh breadcrumb
- 3 tablespoons cornmeal, divided
- 1/2 teaspoon salt
- 1/4 teaspoon ground red pepper
- cooking spray
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes.
- Place onion mixture, chickpeas, breadcrumbs, 2 tablespoons cornmeal, salt, and red pepper in a food processor.
- Pulse 2 times or until combined and chunky. Divide chickpea mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty; dredge patties in 1 tablespoon cornmeal.
- Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden.
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5 stars