Ingredients
- 1 can (390 g) U.S. Chickpeas, mashed
- ¼ cup minced Onion
- 2 teaspoons minced Garlic
- ⅔ cup minced Carrot
- 2 Whole Eggs
- 2 tablespoons Tomato Paste
- 1 teaspoon Soy Sauce
- ½ cup Breadcrumbs, or more
- All-Purpose Flour, as needed
- Salt And Black Pepper, to taste
- Cooking Oil, for frying
For the Gravy
- Butter
- All-Purpose Flour
- Chicken Broth
- Salt and Ground Black Pepper, to taste
Directions
- Mix together the chickpeas onion, garlic and carrots in a clean bowl.
- Add the eggs, tomato paste and soy sauce. Toss in the flour. Season with salt and black pepper. Mix well and form into patties. Chill briefly.
- Heat oil in a skillet. Pan-fry the patties until golden brown. Place the patties in a paper napkin to drain excess oil. Set aside briefly.
- Transfer patties to a serving platter and top with gravy.
For the Gravy
- Melt butter in a sauce pan over low heat. Add the flour and mix well until bubbly.
- Add the chicken broth and stir until thickened. Add salt and pepper to taste. Simmer for a few minutes.
Serving per recipe: 6
Calories: 316.4
Carbohydrates: 30.5 g
Fats: 17.3 g
Protein: 11.9 g
Recipe by Rodelina Lauron, BNS-Talomo North District
Coach: Eloisa Simbajon, RND
