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home > recipes > vegetables > spicy chickpea cakes
1, 15 oz can chick peas 1/3 cup sour cream 4 garlic cloves crushed 1 tsp cumin 1/2 tsp salt pepper to taste few dashes of hot sauce or to taste 2 Tbs white or yellow cornmeal, plus extra to dredge Olive oil to fry 2 cups salsa ( topping ) Extra sour cream ( topping ) Drain and rinse peas. Place peas, sour cream, garlic, cumin, salt, pepper, hot sauce and 2 Tbs cornmeal and puree smooth. Refrigerate mixture at least 1/2 hour. Form mixture into 6, three inch patties about 1/2 inch thick. Dredge both sides in cornmeal. Heat a pan with some olive oil to med high heat and brown patties on both sides. Garnish patties with salsa and sour cream. Sprinkle with fresh chopped chives, coriander or parsley if desired. Yield: 6 chickpea cakes. Note: recipe may be doubled.

Spicy Chickpea Cakes


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list all recipes for VEGETABLES (485)
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keyword: spicy
keyword: chickpea
keyword: cakes
ethnicity: central american
recipes for vegetables
recipes by butterflydog
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(posted July 12, 2006)

1, 15 oz can chick peas
1/3 cup
sour cream
4
garlic cloves crushed
1 tsp
cumin
1/2 tsp
salt
pepper to taste
few dashes of
hot sauce or to taste
2 Tbs white or yellow
cornmeal, plus extra to dredge
Olive oil to fry
2 cups
salsa ( topping )
Extra
sour cream ( topping )

Drain and rinse peas. Place peas,
sour cream, garlic, cumin, salt, pepper, hot sauce and 2 Tbs cornmeal and puree smooth. Refrigerate mixture at least 1/2 hour. Form mixture into 6, three inch patties about 1/2 inch thick. Dredge both sides in cornmeal. Heat a pan with some olive oil to med high heat and brown patties on both sides. Garnish patties with salsa and sour cream. Sprinkle with fresh chopped chives, coriander or parsley if desired. Yield: 6 chickpea cakes.

Note: recipe may be doubled.


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