We love writing recipes because they remind us of fond memories. Memories and stories are interwoven, so writing a recipe is like telling a story for us.
While growing up, Sujata remembers her mother’s experiments with new recipes. When Sujata and her sisters were at school, her mom would play with different ingredients to create an afternoon snack for her spoiled daughters. The sisters would come home late in the afternoon famished and looking forward to their mom’s daily surprises. One of those snacks was vegetable cutlets. The spicy vegetable cutlets with a hot and sweet milky cup of tea would set the happy mood for the evening.
Sujata’s mom’s vegetable cutlets inspired us to make garbanzo patties with our twist. We added garbanzo and sweet potatoes that make a perfect combination of protein and carbohydrates. Without breadcrumbs, this recipe would be gluten-free. However, we noticed that breadcrumbs help to bind all the ingredients together. A cornmeal coating gives the perfect crunch to the patties. And various spices make this an all-time family winner.
If you make this Garbanzo Patties, drop a comment and/or give it a rating! We’d love to hear how it turns out. Also, if you make this recipe, make sure to tag us on Instagram!
Garbanzo Patties
Ingredients
- 2 cups canned garbanzo beans
- 1 medium sweet potato peeled and grated
- ½ tsp cumin powder
- 1 tsp coriander powder
- ¼ tsp ground black pepper
- ½ tsp dry mango powder/amchur optional
- ¼ tsp onion powder
- ½ tsp grated ginger
- 1 serrano pepper minced
- ¼ cup cilantro chopped
- ½ cup breadcrumbs
- ½ cup cornmeal
- salt to taste
- oil for pan frying
Instructions
- Rinse and drain the canned garbanzo completely. The beans should be dry to the touch. Use a paper towel to absorb any extra moisture if necessary. Place the garbanzo beans in a large bowl.
- Add all the ingredients except the cornmeal and mix until all the ingredients come together—no need to knead. Add salt to taste.
- Divide the mixture into lime sized balls. Flatten each ball between your palms.
- Roll all patties in cornmeal and set aside.
- Heat 2-3 tablespoons of oil in a skillet, preferably non-stick, on medium heat. Pan fry all the patties on both sides for three minutes (each side) and serve warm with ketchup.
