Chickpea-and-Corn Patties

Serves : 4

Comments: These are excellent served with some salsa and non-fat yogurt. This recipe is from the July/August 1998 issue of "Cooking Light" magazine.

 

Ingredients:

  • 2 teaspoons olive oil
  • 1 1/2 cups fresh or sodium-free canned corn
  • 1 cup chopped onion
  • 1 teaspoon minced fresh thyme OR
  • 1/4 teaspoon dried thyme
  • 1 (19 ounce) can chickpeas, rinsed and drained
  • 1/2 cup fresh breadcrumbs
  • 3 tablespoons cornmeal, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground red pepper

Instructions:

Heat 1 teaspoon oil in a large non-stick skillet over medium-high heat. Add corn, onion, and thyme; saute 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 chickpea patties in remaining tablespoon of cornmeal.

Heat remaining tablespoon of oil in a large, nonstick skillet coated with cooking spray over medium-high heat. Add patties, and cook 5 minutes. Carefully turn patties; cook 5 minutes or until golden.

Nutritional Information:
253 calories (19 percent from fat); 4.5g fat (0.7g sat, 2.4g mono, 1.6g poly); 10.3g protein; 44.1g carbohydrate; 5.9g fiber; 0mg cholesterol; 3 mg iron; 488mg sodium; 54mg calcium.