Description
Inspired by the popular hummus flavor, these super easy veggie patties make a great appetizer or meatless meal.
Ingredients
Scale
- 6 sun-dried tomatoes (dry, not packed in oil)
- 1 can (16 oz) garbanzo beans, rinsed and drained (or 1 3/4 – 2 cups cooked dried garbanzo beans)
- 2 cloves of garlic, chopped
- 1 tablespoon peanut butter (or tahini paste)
- 1 egg
- 1/4 cup dry oats (quick or old fashioned)
- 1 teaspoon cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon grapeseed or canola oil
Instructions
- Place sun-dried tomatoes in a small bowl and cover with 1/2 cup boiling water; let soften for at least 10 minutes. Reserve soaking liquid and chop tomatoes.
- Place beans and all remaining ingredients, except oil, in the bowl of a food processor and process until well mixed, but not totally pureed; about 10-15 pulses. (Or use a fork to mash and mix all ingredients in a bowl.) Add sun-dried tomatoes and 1 tablespoon of tomato soaking liquid. Pulse until tomatoes are incorporated. Add more soaking liquid if mixture seems dry. (Mine didn’t need it.)
- Let mixture rest for 10 minutes for flavors to meld. While mixture is resting, shape into 6 patties and place on plate.
- Heat cast iron skillet over medium-high heat for 90 seconds (to seal non-stick surface.) Add 1/2 tablespoon oil and heat. Fry 3-4 patties in oil about 4 minutes on first side; flip and cook about 3 minutes on second side – or until both sides are dark golden brown. Add remaining oil and repeat with remaining patties.