Chickpea Patties with Pesto Polenta
Chickpea Patties:
1 (14oz) can chickpeas, drained
1 medium carrot, grated
1 tbsp tomato paste
2 tsp ground cumin
1 tsp ground coriander
3 tbsp breadcrumbs
salt and pepper (to taste)
enough flour for coating
1 tbsp olive oil
1. Mash chickpeas in a large bowl. Add the next 6 ingredients. Mix well.
2. Make patties out of mixture, about 3 inches in diameter. Coat each patty with flour.
3. Heat olive oil in a large pan over medium heat. Cook each patty until golden on each side.
4. Serve patties on bread with desired fixings, in a salad or by themselves.
Pesto Polenta:
1 cup water
1/3 cup coarse yellow cornmeal
3/4 tsp salt
1 tbsp olive oil
1 tbsp pesto sauce
1. Boil water in a medium saucepan. Add cornmeal, salt and olive oil. Bring down to a simmer and cook for about 5 minutes or until all liquid is absorbed.
2. Stir in the pesto and cook for another minute or two. Serve warm.
