Chickpea-and-Corn Patties
Submitted by:
Courtney
You could also try baking the patties rather than cooking them in a skillet.
These are
great in the summer with fresh sweet corn, but frozen works fine too.
1 1/2 cups fresh corn kernels (about 3 ears)
1 cup chopped onion
1 teaspoon minced fresh or 1/4 teaspoon dried thyme
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1/2 cup fresh breadcrumbs
3 tablespoons cornmeal, divided
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Cooking spray
Heat 1 tablespoon water 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 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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