These were actually pretty simple to make, especially since they do need to be assembled ahead of time. I had a couple of significant modifications: I used navy beans (from the garden!) instead of garbanzo; I used Yukon golds for baby reds because that is what I had in my pantry; and I omitted the breadcrumbs and olive oil toward the end in part because I forgot and in part because it didn't seem necessary. I assembled the patties, placed on a cookie sheet and then let chill for several hours. I skipped the whole pita fold bit and served them on spinach with some homemade green tomato chutney over the top.
Yes, we had some tomato chutney on hand! The Husband canned a batch two years ago to use up a slew of green tomatoes and we've been wondering ever since what to serve it with. It was fantastic with these patties!
I've included the recipe as originally given.
(Photo from cookinglight.com)Vegetable Burgers (Ckng Light, Jan 08) 4.5
These tender vegetable patties are meant to be soft. Prepare through step two the day before since the mixture is easier to work with once its has been refrigerated overnight and the flavors have had time to marry. Amchur (or amchoor) powder is a tart green mango-based seasoning. Omit if you can't find it. Serve with Fiery Tomato Chutney.
Yield: 8 servings (serving size: 1 stuffed pita half)
Ingredients
1 cup canned chickpeas (garbanzo beans), rinsed and drained
1 cup chopped fresh cilantro
1/2 cup coarsely chopped carrot
1 teaspoon Garam Masala
1 teaspoon amchur powder
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
1 jalapeño, seeded and quartered
2 pounds peeled red potatoes, cut into 2-inch pieces
1/4 cup coarsely chopped red onion
1 cup dry breadcrumbs
2 tablespoons extravirgin olive oil
2 2/3 cups spinach
4 (6-inch) whole-grain pitas, cut in half
8 red onion slices
Preparation
1. Combine first 9 ingredients in the bowl of a food processor; process until finely chopped.
2. Place potatoes in a large saucepan; cover with water. Bring to a boil; cook 13 minutes. Add onion, and cook for 2 minutes or until potatoes are tender. Drain; cool 10 minutes. Place potato mixture in a large bowl; mash with a potato masher or fork. Stir in chickpea mixture and breadcrumbs; cover and chill 8 hours or overnight.
3. Divide potato mixture into 8 equal portions, shaping each portion into a 1/2-inch-thick patty (about 2/3 cup mixture). Heat 1 tablespoon oil in a large skillet over medium heat. Add 4 patties to pan; cook 5 minutes on each side or until browned and heated through. Repeat procedure with remaining 1 tablespoon oil and 4 patties. Place 1/3 cup spinach and 1 patty in each pita half. Top each serving with 1 onion slice.
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