Tuesday, March 26, 2013
Chickpea Burgers + Crispy Carrot Fries
The battle of my pantry has begun! So far I've actually managed to add things to my freezer (whole wheat pancakes and these burgers) while also using both pantry and fridge items up in the process. I'm seeing more pantry room already!
adapted from Aida Mollenkamp
makes 9 (4 inch) patties
I suggest making the chickpea mixture and shaping the patties the night before and refrigerating them, I believe this is one of the secrets to a bean burger that doesn't fall apart in the pan. Give them at least 30 minutes to set before cooking.
2 tablespoons vegetable oil, divided
1 small onion, chopped
1/2 teaspoon kosher salt
1 cup walnut halves
1 1/2 cups cooked chickpeas (about 1 can worth)
1 cup panko breadcrumbs
3 cloves garlic, minced
2 tablespoon chopped chives
2 tablespoons low-sodium soy sauce
3 large eggs lightly beaten
Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium high heat. Add the onions and salt and cook until lightly browned and softened - approximately 15 minutes. Add the walnuts and cook an additional 4-5 minutes, until the nuts smell toasty. Removed from the heat and cool for 10 minutes.
In the bowl of a food processor, combine the onion and walnut mixture with the chickpeas, panko, garlic, chives, and soy sauce. Pulse until the mixture resembles coarse crumbs. Add the eggs and pulse 3-4 more times to combine.
Scoop the chickpea mixture out by 1/4 cup and shape the portion into patties. Refrigerate the patties for at least 30 minutes or overnight. The patties can also be frozen between sheet of parchment paper and stored in a zip-top bag.
To cook the patties, heat the remaining oil in a large non stick skillet over medium high. Add the patties 3 at a time to the hot oil and brown one each side approximately 3 minutes on each side.
Serve on a whole wheat bun, in pita bread or on top of a salad.
Crispy Carrot Fries
makes 4 side servings
1 pound large carrots
2 tablespoons cornstarch
1/2 teaspoon ground cumin
3 tablespoons vegetable oil
Heat oven to 425˚F. Peel carrots and cut into 1/2 inch thick wedges. Toss the carrots with cornstarch, cumin, and a heavy pinch of salt - a zip-top bag works well for this. Spread the carrot pieces out into a single layer on a half sheet pan and coat with the oil. Bake for 20-25 minutes or until the carrots are tender on the inside and crispy on the outside. Sprinkle with additional salt before serving.
What are some of your favorite "pantry" recipes? I'm always looking for more!