Chickpea Patties with Mango Chutney
Ingredients
  • 2 tsp olive oil
  • 1 small onion, diced
  • 3 Tbsp minced celery
  • 2 Tbsp minced red bell pepper
  • 2 Tbsp minced parsley
  • 2 garlic cloves, minced
  • 2 tsp curry powder
  • [q:1/4] tsp ground cumin
  • Pinch cayenne
  • Pinch sea salt and pepper
  • 2 cups chickpeas, drained and rinsed
  • 1 egg, beaten
  • [q:1 1/3] cup whole-wheat panko breadcrumbs
  • 1 Tbsp olive oil
  • 4 whole-grain buns, toasted (optional)
  • 4 slices tomato
  • 4 lettuce leaves
  • Your favorite mango chutney
Directions
  1. Heat the 2 teaspoons of olive oil in a cast iron skillet over medium heat. Add onion and sauté for 3 minutes. Add in celery, bell pepper, parsley, and garlic, and sauté for 2 minutes. Add curry powder, cumin, cayenne, and a pinch of sea salt and pepper, if desired, and remove from heat.
  2. Purée chickpeas in a food processor or blender, adding a little water, if necessary. Pulse until you have a coarse purée. Add chickpeas to a bowl. Add in vegetable mixture, egg, and breadcrumbs and mix well. Adjust seasonings with additional salt and pepper, if desired.
  3. Form mixture into 4 patties. Heat cast iron skillet over medium-high heat. Add the 1 tablespoon of olive oil. Add patties and brown on both sides for about 5 to 6 minutes per side.
  4. Add patties to toasted buns and top with tomato slices, lettuce leaves, and mango chutney. Serve alongside Cucumber and Vinegar Salad.
Nutrition Info
756 Calories, 29 g Protein, 131 g Carbohydrates, 16 g Fiber, 15 g Total fat 2 g sat), 601 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B6, Folate, Phosphorus, [nutrition:4] Vitamin K, [nutrition:3] Vitamin B2 (riboflavin), Iron, Zinc, [nutrition:2] Vitamin B3 (niacin), C, Calcium, Magnesium, Potassium, [nutrition:1] Vitamin E