Latest revision as of 01:38, 2 February 2011

Makes: 6 mini-patties

Active Time: 20 minutes

Total Time: 40 minutes

From: Cooking Light, November 09

Ingredients

1 8-oz red potato

3 tbsp. olive oil, divided

1 tsp. minced garlic

1 15.5 can chick-peas, simmered, drained and divided

1 tbsp. chopped fresh parsley

1/2 tsp. salt

1/2 grated lemon rind

1/2 tsp. smoked prapika

1/4 tsp. black pepper

2 large egg whites, lightly beaten

Directions

Step 1

Simmer the chick-peas. Cook potato in water until done (very tender). Coarsly chop and place in medium bowl. Add 1 tbsp. garlic and 1 tbsp. oil to bowl and mash it until slightly chunky. Remove 3 tbsp. chick-peas and place in small bowl. Add remaining chick-peas to potato mixture and mash till well blended. Stir in remaining chick peas, and remaining ingredients. With moistened hands make 3 inch patties (1/3 cup)

Step 2

Heat 1 tbsp. oil in non-stick skillet over medium high heat. Add 3 patties to pan. Reduce heat to medium and cook 4 minutes until patties are golden. Cook 3 minutes on other side 'till patties are set.