Spicy Chickpea Cakes
by butterflydog

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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