Sometime last week, my husband and I combined forces to come up with this meatless dish — chickpea kale patties. It didn’t seem like we had many ingredients to work with, but they came out fantastic! They were a nice balance of creamy and crispy, had plenty of protein, and were not heavy at all! We paired them with a fresh green salad for a quick light dinner.
Chickpea Kale Patties
- 1 can chickpeas, drained
- 2 large leaves of kale, stem removed and roughly chopped
- 1 tsp. salt
- 2 eggs, lightly beaten
- 1 handful panko breadcrumbs
- 1 cup leftover cooked rice – we used a combo of white & wild (this was the ingenious part! — thanks to my husband)
- light oil for shallow-frying patties
Here’s what you do:
- Combine chickpeas and kale in a bowl.
- Blend chickpeas and kale with stick blender until most of the mixture is made into a paste (I did leave some chickpea chunks for texture) — you could also do this part in a food processor. The texture should be similar to a fresh falafel mix.
- Add salt, eggs, panko and rice, and mix thoroughly to combine.
- I recommend making a small tester patty to test your level of seasoning at this point, and adjust if necessary before making all of your patties.
- Drop by the rounded teaspoon and shallow-fry in hot oil.
- When patties are browned and crispy on the bottom (3-4 mins), use two forks to turn them over.
- Cook on the other side for 2-3 mins, or until second side is brown and crispy.
- Let them drain on a paper towel-lined plate.
- Sprinkle immediately with finishing salt (or whatever salt you have).
- Enjoy with a crisp green salad!
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