Chick Pea & Corn Patties

Recipe from Sharron Kornegay, Public Affairs Manager, Ross Products Division, Abbott Laboratories.

This is a terrific healthy alternative to a classic burger, or just a great vegetarian meal. Serve with Salsa or on a bun with aioli sauce or your favorite condiments. The flavor will surprise you!

Ingredients

• 2 teaspoons olive oil
• 1 1/2 cup fresh or frozen corn kernels
• 1 cup chopped onion
• 1 teaspoon thyme
• 1 can chickpeas (garbanzo beans), rinsed and drained
• 1/4 cup fresh breadcrumbs
• 1/4 cup instant oats (uncooked)
• 2 tablespoon cornmeal
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 4 teaspoons cornmeal
• Cooking spray

Preparation

1. Sauté corn, onion and thyme in 1 teaspoon olive oil in large nonstick skillet over medium-high heat.
2. Place corn mixture, chickpeas, breadcrumbs, oats, 2 tablespoons cornmeal, salt and cayenne pepper in food processor.
3. Pulse 8 times or until combined and chunky.
4. Divide mixture into 8 portions, shaping into a 1/2 inch patty.
5. Dredge patties in remaining cornmeal.
6. Heat 1/2 teaspoon oil in skillet coated with cooking spray over medium-high heat.
7. Cook each patty 5 minutes, and then carefully turn over. Cook another 4 minutes until golden.

Each recipe yields 8 servings.

Nutritional Analysis (per serving)

• 103 calories
• 4 g protein
• 19 g carbohydrates
• 2 g fat (17% calories from fat)
• 27 mg calcium