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!
Chickpea and Corn Patties Cooking Light Complete
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 cooking spray 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.
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
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