About recipe

These chickpea corn patties are packed with powerhouse ingredients to provide loads of flavor and health benefits.

Ingredients (serves 6)

Chickpea Corn Patties

• 15oz can low sodium chickpeas/garbanzo beans, undrained
• 1 cup cooked brown rice
• 1/2 red onion, roughly chopped
• 1/4 cup cilantro
• 1/2 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon garlic powder
• 1/2 cup frozen corn, thawed
• 1 cup panko breadcrumbs
• Canola oil, for sautéing

Chipotle Aioli

• 1/4 cup olive oil blended mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• Juice from 1/2 lime

Preparation

1. Combine patty ingredients through garlic powder to a food processor. Pulse until combined.
2. Transfer to a bowl. Add the corn and panko. Stir to combine.
3. Line a baking sheet with parchment paper. Use 1/2 cup measuring cup to form the mixture into patties. Place them on the baking sheet and place in the freezer for at least 20 minutes.
4. Meanwhile, combine all of the chipotle aioli ingredients in a small bowl and whisk with a fork to combine.
5. Once patties have been frozen for at least 20 minutes, heat canola oil in a non-stick skillet over medium heat. Add patties and brown on both sides (about 4-5 minutes per side), or until slightly crispy.
6. Serve over salad greens with chipotle aioli and enjoy!