Saturday, August 9, 2008

Chickpea Zucchini "Patties"

There's no way to sugarcoat the situation: this was not a photogenic dinner. This is the "before cooking" picture, which trust me, was better than the after picture. One of the exciting things about cooking without a recipe is the satisfaction of feeling like you've created something.  The obvious peril is that your creation might be sort of a disaster.  This wasn't a total disaster: it tasted great.  But the texture was suspect, at best.  

I'll post the ingredient list so that others can learn from my brazen silliness of trying to make a patty that would hold up in a skillet out of nothing but vegetables. It did not work my friend, do not be as arrogant as I was.  Use egg, use chickpea flour, use breadcrumbs, use a glue-stick for goodness' sake-- anything to get these to bind together better.  

Let's call it what it is, shall we. This was a veggie scramble.  Ingredients were: 1 can drained chickpeas, 1 grated zucchini, 1/4 white onion, 2TB tomato paste, red pepper flakes, lemon zest, cumin and salt and pepper.  Delicious, if you want a scramble, but this was no patty in the end. I was able to get them into the skillet in patty form, but was not zen enough to flip them without destroying them.  If you are more sage than I, you may be able to do it. Let me know. 

1 comment:

Colonel Snow said...

How familiar your tale is to me - I have had more failures with "pattie" recipes and mixes than, wel;, I've had patties. The secret seems to be have enough binding ingredients and getting the wet/dry ratio right. Too wet a mixture will not cook evenly or stay together, too dry a mixture will not stay together. If you are not a vegan, eggs can work wonders, cheese is also helpful. Another tip is to refrigerate the patties before you cook them, this seems to allow them to stay in shape a bit longer. When all else fails makes croquettes ( i.e. deep fry the mixture).