Recipe from Nisha Melvani of Cooking For Peanuts
Husband-Tested in Alice’s Kitchen
Makes about 12 patties
This was a big hit with the hubster. I liked these little patties because they were easy to make and perfect for food prep day. We had them served along with rice and a salad for dinner and then I ate a couple each day for my lunch.
14 oz. marinated artichoke hearts (from a jar or can)
15 oz. can chickpeas, drained and rinsed
½ medium zucchini, grated using largest holes on a box grater
1½ cups panko breadcrumbs
¾ cup vegan mayonnaise
1 teaspoon Dijon mustard
1 Tablespoon fresh lemon juice
1 Tablespoon Old Bay Seasoning
Preheat the oven to 400F.
Pulse the chickpeas and artichokes in a food processor until roughly chopped, but still slightly chunky. Transfer to a large bowl.
Gently squeeze the zucchini to remove excess water. Add the grated zucchini, panko, mayonnaise, Dijon, lemon juice and Old Bay Seasoning to the chickpeas and artichokes. Mix well to combine.
Using a 1/3 cup measure, form about 12 patties. Place them on a large baking sheet lined with parchment paper. Bake at 400F for 15 minutes. Flip them over and bake an additional 10 minutes more. Set aside to firm up for about 5 minutes.
Pulse the chickpeas and artichokes in a food processor until roughly chopped, but still slightly chunky. Transfer to a large bowl.
Gently squeeze the zucchini to remove excess water. Add the grated zucchini, panko, mayonnaise, Dijon, lemon juice and Old Bay Seasoning to the chickpeas and artichokes. Mix well to combine.
Using a 1/3 cup measure, form about 12 patties. Place them on a large baking sheet lined with parchment paper. Bake at 400F for 15 minutes. Flip them over and bake an additional 10 minutes more. Set aside to firm up for about 5 minutes.
Nutrition Information: (1 of 12 patties) 209 calories; 12.6 g fat; 1.3 g saturated fat; 0 mg cholesterol; 18.4 g carbohydrates; 3.8 g fiber; 1.8 g sugars; 3.5 g protein
