Sometimes I just crave vegetarian foods. As I sit here this morning, looking at this photo, I could dig right into another one of these….but I will contain myself! One of the hardest parts of being a “foodie” and a cook is leaving well enough alone. I admit, I’m having a harder time lately and therefore I have resorted back to my cooking light recipes.
I attended a boarding school in my high school years that served only vegetarian foods. My mom also made vegetarian meals at home, so for me this wasn’t a horrible thing. I really crave some of these foods at times. Since last evening Grumpy wasn’t particularly in the mood for anything I decided to make these Chickpea and Corn Patties. He promised me he would try them – he’s good like that. He didn’t care for these but I really liked them! Guess I know what I will be eating for lunch the next few days – but I certainly won’t mind!
2 teaspoons olive oil, divided
1-1/2 cups fresh corn kernels (about 2 ears) (I just used canned corn – no fresh corn in the middle of winter here and no frozen corn in my freezer!)
1 cup chopped onion
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 (19 oz) can chickpeas, rinced and drained
1/2 cup fresh breadcrumbs
1/2 teaspoon salt
1/4 teaspoon ground red pepper
4 teaspoons cornmeal
1/4 cup fat free sour cream
1/4 cup bottled salsa
Thyme sprigs (optional)
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add corn, onion, and minced thyme. Saute 2 minutes. Place onion mixture, chickpeas, breadcrumbs, 2 tablespoons cornmeal, salt and red pepper in a food processor. Pulse 8 times or until combined and chunky.
Divide chickpea mixture into 8 equal portions (I used a 1/4 cup measure and it worked out perfectly!), shaping each into 1/2 inch thick patty; dredge in cornmeal. Heat 1/2 teaspoon oil in skillet coated with cooking spray over medium-high heat. Add 4 patties; cook 5 minutes. Carefully turn patties over; cook 4 minutes or until golden. Repeat procedure with 1/2 teaspoon oil and remaining patties. Serve with fat-free sour cream and salsa. Garnish with thyme sprigs if desired. Yield: 4 servings (2 patties equals 1 serving), 1 tablespoon sour cream, and 1 tablespoon salsa.
261 calories, 5.7 grams fat, 6.1 grams fiber
WW points: 5