Chickpea and Corn Patties |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Cooking Light, JULY 1998 Ingredients:
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 |
Directions:
1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes.
2. Place onion mixture, chickpeas, breadcrumbs, 2 tablespoons cornmeal, salt, and red pepper in a food processor.
3. 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.
4. 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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