Garbanzo Burgers
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| |
| yield: 4 servings |
| |
| 1/3 cup | low-fat (1%) cottage cheese |
| 1/4 cup | fat-free egg substitute or |
| | two lightly beaten egg whites |
| 2 Tbsp | finely snipped parsley |
| 1 tsp | cumin |
| 1 tsp | ground coriander |
| 2 clove | garlic, minced |
| 3/4 tsp | chili powder |
| 1/4 tsp | sesame oil |
| 1 cup | cooked or canned chickpeas, rinsed and drained |
| 1/2 cup | toasted wheat germ |
| 4 | whole wheat pita bread pockets |
| 1 large | tomato, chopped |
| 2 | scallions, chopped |
| | alfalfa sprouts |
| | nonfat plain yogurt |
| |
| in a blender or food processor, process the cottage cheese, egg substitute |
| or egg whites, parsley, cumin, coriander, garlic, chili powder and sesame |
| oil on medium speed until smooth. add the chickpeas and process on low |
| speed until smooth. stir in the wheat germ. coat a medium skillet with |
| nonstick spray. heat the skillet over medium heat. form the bean mixture |
| into four burgers and add the burgers to the skillet. cook until the |
| burgers and golden and cooked through, about 6 minutes on each side. |
| serve in the pita pockets with the tomatoes, scallions and sprouts. top |
| each with a dollop of the yogurt. |
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| (ID: 6059) Mirror: rec.food.recipes: Thu, Sep 23, 2004 |