It's time for a Recipe Redux challenge again, and this month, we're celebrating St. Patty's day with creative patty stacks!
These carrot-zucchini patties are perfect for appetizers or a side, or you can slap them on a bun or put them in a warm pita and serve as a more filling dinner alongside grilled mediterranean vegetables like summer squash and artichokes. They are made from a wet batter, so they come off the hot pan with a deliciously creamy interior that is offset nicely by the crunchy sprout salad on top.
My food processor has been getting a workout lately. I love it.
Alfalfa sprouts are pretty impressive little guys. They are a significant source of phytoestrogens, a compound that may reduce your risk of heart disease, osteoporosis, and cancer. They contain saponins, which are thought to improve cholesterol levels by lowering LDL or "bad" cholesterol while raising HDL or "good" cholesterol. They also contain small amounts of a number of vitamins including K, C, B, A, and E, making them a powerful antioxidant food that may reduce internal inflammation and boost the immune system.
Way to go, guys.
Store-bought alfalfa sprouts are notoriously linked to E. coli outbreaks, so when you bring them home, rinse thoroughly under cold water and drain on a towel for a couple of minutes before eating to minimize risk of foodborne illness.
Stack these babies as high as you dare.
Carrot-zucchini patties with hummus
Inspired by Lisa is Cooking
Serves 4
1 cup chickpea flour
1 cup grated carrot
1/2 cup grated zucchini
1/2 cup finely diced onion
1/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon chopped cilantro
2 garlic cloves, minced
1 egg, lightly beaten
2 tablespoons water
1 tablespoon vegetable oil for frying
1/4 cup hummus for topping
Greek sprout salad
1 cup alfalfa sprouts
1 teaspoon olive oil
1/2 teaspoon lemon juice
1/2 teaspoon toasted sesame seeds
2 Kalamata olives, minced
1 tablespoon crumbled feta
- Mix all patty ingredients (except oil and hummus) together in a large bowl. The mixture will be slightly sloppy, but you should still be able to form small, wet patties with them. Form 2-inch patties with all the batter. Heat the oil in a medium skillet over medium-high heat. Lightly fry the patties for 2-3 minutes per side, then move to a plate lined with a paper towel to train any excess oil. The patties will be creamy inside.
- Measure all the sprout salad ingredients in a small bowl and toss with your hands to combine.
- Top the patties with hummus (about 1 1/2 teaspoons per layer) and stack as desired. I recommend stacking 2-3 high when serving as an entree or 1 high for more casual appetizers. Top the patty stacks with a generous pinch of the sprout salad. Alternatively, make the patties 4 inches in diameter and serve atop whole wheat buns with hummus and sprouts. Best when served warm.
Labels: appetizer, gluten-free, lunch, main dish, Recipe Redux, side, vegetable, vegetarian
