I have a love/hate relationship with the Skinny Bitch vegan book series. I think it starts with the word skinny, something which I will never ever feel that I am, nor that I necessarily desire to be frankly…Thinner Bitch I will strive for I guess then. At any rate, I present to you, a reason I’ll never be skinny….Curried Chickpea Cakes via Skinny Bitch Kim Barnouin’s Ultimate Everyday Cookbook.
Curried Chickpea Cakes
Makes 10 Servings
- 1 (15-ounce/430 g) can chickpeas, drained and rinsed
- 1/3 cup (20 g) sliced green onions, both white and light green parts
- 1/3 cup (75 ml) light coconut milk
- 2 teaspoons evaporated cane sugar
- 2/3 cup (75 g) breadcrumbs, plus 1/4 cup (30 g) for coating
- 1 teaspoon curry powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cumin
- 2/3 cup (130 g) brown rice, cooked
- 1/2 teaspoon salt
- 1/4 cup (60 ml) grapeseed oil or toasted sesame oil, for pan searing
- In a large food processor, combine the chickpeas and green onions. Pulse until combined. Transfer to a large mixing bowl. Add the coconut milk, sugar, 2/3 cup (75 g) of the breadcrumbs, curry powder, nutmeg, and cumin. Stir together with a wooden spoon until well combined.
- Stir in the brown rice and the salt.
- Mold into 10 mini patties.
- In a large sauté pan, heat the oil over medium heat (make sure it is preheated well in advance, so you get a nice crust). Add the chickpea cakes to the pan and sauté until there’s a nice golden sear on the bottom. Flip and sear the other side as well. Continue with the remaining cakes.
- Transfer to a paper-towel-lined plate to drain.
Serving Size: 123 g; Calories 170; Fat 7 g; Saturated Fat 1 g; Cholesterol 0 mg; Carbohydrates 23 g; Fiber 3 g; Protein 4 g