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Curried Chickpea Patties with Tomato Orange Sauce

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Servings: Serves 4

Cook Time: 30 minutes

Prep Time: 30 minutes

Ingredients

31 oz Chickpeas, canned, drained and rinsed
6 each Scallions, chopped, trimmed
2 each Large egg
3 tablespoon All purpose flour
1 teaspoon Curry powder
2 tablespoon Chopped fresh cilantro
1/4 teaspoon Black pepper, freshly ground
3/4 teaspoon Salt, divided
2 tablespoon Vegetable oil
1 teaspoon Grated fresh ginger
1 pt Cherry tomatoes, halved
1/4 cup Orange juice

Directions

1. Combine chickpeas, scallions, eggs, flour, curry powder, cilantro, pepper, and 1/2 tsp. of the salt in a food processor. Purie, scraping down sides of bowl once or twice, until mixture is combined.
2. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high heat until oil shimmers. Use a 1/4-cup measuring cup to scoop and pour batter into pan to form patties. Cook until golden and crisp, 2 to 3 minutes per side. Flatten patties with spatula after flipping over. You may need to cook patties in two batches.
3. Transfer patties to a serving plate and tent with foil. Add ginger, cherry tomatoes, and orange juice to pan and simmer until tomatoes are just soft and juices have thickened, about 3 minutes. Season with remaining 1/4 tsp. salt. Serve sauce with chickpea patties.
Source: Hannaford fresh Magazine, March - April 2008

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 428 kcal (21%)
Calories from Fat 189 kcal (0%)
Total Fat 21 g (32%)
Saturated Fat 13 g (65%)
Cholesterol 110 mg (36%)
Sodium 1197 mg (49%)
Total Carbohydrates 71 g (23%)
Dietary Fiber 19 g (76%)
Protein 24 g (40%)
Vitamins
Vitamin A 616 IU (12%)
Vitamin C 36 mg (60%)
Minerals
Calcium 134 mg (2%)
Iron 14 mg (23%)

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