Hechas con garbanzos

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Name: Hamburguesas vegetales al curry
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: not set
Ingredients: 1/2 cup nonfat plain yogurt; 1/2 teaspoon Curry powder; Coarse salt; 1 teaspoon Lime Juice; 15,5 ounces chchickpeas, rinsed and drained 1 can; 2 Scallions finely chopped; 3/4 cup basmati rice cooked; 3 tablespoons Carrot shredded; 2 tablespoons breadcrumbs dried; 2 tablespoons chopped cilantro plus leaves for serving; 2 tablespoons olive oil; Arugula, cucumber, and carrot for serving

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INGREDIENTS

1/2 cup nonfat plain yogurt
1/2 teaspoon Curry powder
Coarse salt
1 teaspoon Lime Juice
15,5 ounces chchickpeas, rinsed and drained ; 1 can
2 Scallions ; finely chopped
3/4 cup basmati rice ; cooked
3 tablespoons Carrot ; shredded
2 tablespoons breadcrumbs ; dried
2 tablespoons chopped cilantro ; plus leaves for serving
2 tablespoons olive oil
Arugula, cucumber, and carrot for serving

Servings

INSTRUCTIONS

In a small bowl, combine yogurt, curry powder, 1/4 teaspoon salt, and lime juice. Let sit 15 minutes.

In a food processor, pulse chickpeas, scallions, and 1/2 teaspoon salt until a chunky paste forms. In a large bowl, stir together chickpea mixture, rice, carrot, breadcrumbs, cilantro, and 2 tablespoons yogurt mixture. Divide into 4 patties. (To freeze, wrap each patty in plastic and freeze, up to 2 weeks. Let thaw before cooking.)

Heat oil in a nonstick skillet over medium. Cook patties until lightly golden and heated through, about 4 minutes per side. Serve topped with remaining yogurt sauce and cilantro leaves.

NOTES

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Hamburguesas vegetales al curry

1/2 cup nonfat plain yogurt
1/2 teaspoon Curry powder
 Coarse salt
1 teaspoon Lime Juice
15,5 ounces chchickpeas, rinsed and drained 1 can
2 Scallions finely chopped
3/4 cup basmati rice cooked
3 tablespoons Carrot shredded
2 tablespoons breadcrumbs dried
2 tablespoons chopped cilantro plus leaves for serving
2 tablespoons olive oil
 Arugula, cucumber, and carrot for serving

In a small bowl, combine yogurt, curry powder, 1/4 teaspoon salt, and lime juice. Let sit 15 minutes.

Heat oil in a nonstick skillet over medium. Cook patties until lightly golden and heated through, about 4 minutes per side. Serve topped with remaining yogurt sauce and cilantro leaves.

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Nutrition

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Serving Size: 1 Serving (2397g)
Recipe Makes: 2 Servings

Calories: 404
Calories from Fat: 63 (16%)

Amt Per Serving		% DV

	Total Fat 7g	9 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 3.7g
	Polyunsanturated Fat 1.4g
Cholesterol 3.7mg		1 %
Sodium 7062mg		244 %
Potassium 425mg		11 %
Total Carbohydrate 74.3g		22 %
	Dietary Fiber 3.9g	16 %
	Sugars, other 70.4g
Protein 10.8g		15 %
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: 404

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