Chickpea Potatocakes
by wenonah
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INGREDIENTS
INSTRUCTIONS
Soak peas overnight-cook,refresh,mash and set aside
Boil the potatoes until tender and dry mash then mix with peas
Add all other dry ingredients and mix well
Add the egg to bind
Make into two patties
Bake for 15-20 minuets Serve
To add more texture add home dried tomatoes and smoked fish or quark and diced dill and parsley!
NOTES
Do not bake to long and allow to dry out
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (23g) | ||
| Recipe Makes: 2 Servings | ||
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| Calories: 21 | ||
| Calories from Fat: 1 (5%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0.1g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 901.1mg | 31 % | |
| Potassium 65.1mg | 2 % | |
| Total Carbohydrate 3.1g | 1 % | |
| Dietary Fiber 0.3g | 1 % | |
| Sugars, other 2.8g | ||
| Protein 2.3g | 3 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 21
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