Thank you Cooking Light magazine for this incredible vegetarian recipe! This is one of those meals, that I swear I could eat every day. Serve these mini-burgers on toasted pita with lettuce and a big dollop of this KP original roasted red pepper sauce!
Ingredients:
1 large red skin potato
3 Tablespoons extra virgin olive oil, divided
1 teaspoon fresh garlic, minced
1 can (15 oz.) chickpeas, rinsed, drained, and divided
1 Tablespoon fresh chives, chopped
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
1/2 teaspoon smoked paprika
1/4 teaspoon freshly ground black pepper
2 large egg whites, lightly beaten
3 Tablespoons mayo (olive oil based)
2 Tablespoons roasted red peppers in oil, drained and chopped
1/2 teaspoon minced garlic
Juice from 1/2 fresh lemon
Dash cayenne pepper
Directions:
- Place potato in a saucepan. Cover with water and bring to a boil.
- Cook potato 20 minutes or until very tender. Drain. Cool slightly.
- Coarsely chop potatoes and place in medium bowl.
- Add 1 Tablespoon oil and garlic to bowl.
- Mash potato mixture with a potato masher until slightly chunky.
- Remove 3 Tablespoons chickpeas and set aside in a small bowl.
- Add remaining chickpeas to potato mixture and mash until well blended.
- Stir in remaining 3 Tablespoons whole chickpeas, chives, salt, pepper, paprika, lemon rind, and egg whites, until blended.
- With moistened hands, divide mixture into 6 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
- Heat 1 Tablespoon oil in a large nonstick skillet over medium-high heat.
- Add 3 patties to pan. Reduce heat to medium, and cook 4 minutes or until bottoms are golden.
- Carefully turn patties over and cook 3 minutes or until bottoms are golden and patties are set.
- Repeat procedure with remaining 1 Tablespoon oil and 3 patties.
- To make sauce, mix together roasted red peppers, mayo, 1/2 teaspoon minced garlic, lemon juice and cayenne. Refrigerate 30 minutes to blend flavors.
