I love to cook, but I'm not a natural. So whenever I throw stuff together, the results usually aren't too great. But tonight I gave it a shot. I had some zucchini I wanted to use before it went bad and had some chickpeas I slow-cooked over the weekend. So I made these Zucchini & Chickpea Patties. I definitely used too much Italian seasoning and Dijon mustard, and it was missing...something. Still, they weren't awful. In fact, when I smothered them in some vegan cheese sauce I made to go with steamed kale, they were fantastic!Zucchini & Chickpea Patties
Makes 6 patties
- 1 zucchini, shredded
- 1 small onion, minced
- 2 small cloves garlic, minced
- ½ cup cooked chickpeas, mashed
- ¼ cup nutritional yeast
- ¼ cup breadcrumbs
- 1 tbsp Dijon mustard (thinking this should be just 1 or 2 tsp)
- 2 tsp Italian seasoning (I'll use just 1 next time)
- 1 tbsp chickpea cooking liquid
Suggestions for how to make these better are welcome!
These sound very Happy Herbivore-esque! I usually have all these ingredients around; I'll try to give them a shot soon.
ReplyDeleteThese look great! I love chickpea patties!
ReplyDeleteHappy Herbivore would have been much better, I'm sure! I'll have to look through my HH book and see if there's a similar recipe I can use instead.
ReplyDeleteI made something very, very similar a couple weeks ago that held together well - but drats if I can't remember the exact ratios what I put in them. I tried to re-create them a couple days ago and didn't get it quite right. But, one thing I did is use cooked brown rice instead of breadcrumbs, and I blended the whole mixture up in the food processor to a chunky consistency. That worked well to make them stick together.
ReplyDelete