Makes 6 4-inch patties
2 tablespoons sesame seeds
1 small onion, finely chopped (about 1/2 cup)
1 small carrot, finely chopped (about 1/2 cup)
1 celery stalk, finely chopped (about 1/2 cup)
1 garlic clove, minced or pressed
1 15-ounce can garbanzo beans, drained, or 1 1/2 cups cooked garbanzo beans
1/2 cup cooked bulgur or brown rice
1 tablespoon soy sauce
1 1/2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander or cardamon
1/8 teaspoon cayenne pepper, or to taste
1/2 teaspoon salt
1/4 cup potato flour
vegetable oil spray
- Toast sesame seeds in a dry skillet until they begin to pop and become fragrant. Grind in a food processor or blender then transfer to a mixing bowl.
- Add onion, carrot, celery, and garlic.
- Chop beans in a food processor, using an on/off pulsing action, or by hand using a potato masher. Leave some chunks. Add to vegetable mixture, along with bulgur or brown rice, soy sauce, curry powder, cumin, coriander, cayenne, and salt. Mix thoroughly.
- Stir in enough potato flour to form a stiff dough. Knead 30 seconds, then form into patties.
- Lightly spray a non-stick skillet with vegetable oil spray. Cook patties over medium heat until first side is lightly browned, then flip and cook second side until lightly browned, about 2 minutes on each side.
Nutrition Information (per 4-inch patty)
130 calories, 3.2 g fat, 0.4 g saturated fat, 22.5% calories from fat, 0 mg cholesterol, 6 g protein, 20.7 g carbohydrate, 1.3 g sugar, 4.9 g fiber, 430 mg sodium, 45 mg calcium, 2.3 mg iron, 2.2 mg vitamin C, 683 mcg beta-carotene, 0.4 mg vitamin E