Zucchini Patty Sandwiches
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Whole Living, September 2011
- Yield Serves 8
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Ingredients
- 1 15.5-oz can chickpeas, drained and rinsed
- 1 cup plain breadcrumbs
- 1 zucchini, grated
- 1 small red onion, grated
- 1 egg, lightly whisked
- 1 teaspoon coarse salt
- 1/4 cup extra-virgin olive oil
- 4 whole-wheat pitas, toasted
- 1 cup low-fat Greek yogurt
- 8 leaves tender lettuce
- 1 cup fresh mint leaves
Directions
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Mash chickpeas in a bowl until smooth. Stir in breadcrumbs, zucchini, onion, egg, and salt. Form into eight 4-by-1/2-inch patties.
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Saute patties in oil until golden and crisp, 2 to 3 minutes per side.
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Halve pitas and stuff with patties, yogurt, lettuce, and mint.
As written, I'd give it three stars. The mint didn't go over well for my palate, and I thought it was a bit dry.
As a base for modifications, I give it five stars. The patties are so versatile. You can tweak the ingredients a number of ways for customization. I like to use the patties with spinach, greek yogurt and tomatoes to make an open face sandwich on toast.
A small difference I did the second time around was to finely chop the chickpeas in a food chopper instead of mashing.
This is a wonderful recipe. I had an opened can of Cannellini beans so I used those which made it a bit milder I'm sure but I will make this recipe again and again!
I added a bit of lemon pepper seasoning to the mix - these were a healthier alternative to fried falafel. Paired with a yogurt and mint sauce. http://epifurious.tumblr.com/post/22632142932/chickpea-and-zucchini-patties
I made these patties for dinner and was happy with the results. I used roasted garlic breadcrumbs and omitted the salt. Also, I used my immersion blend for the chickpeas instead of mashing. The onion was difficult to grate - I ended up with mushy onion juice but this was fine as the flavor was there and the onion added moisture to the mix. Finally, I skipped the pita and laid the patties over a bed of spinach, added a squeeze of lemon juice, a dollop of Greek yogurt and a drizzle of balsamic.