- 1 cup chopped onions
- 1 cup chopped mushroom
- 1 green bell pepper, chopped
- 1 15 oz. can garbanzo beans,
drained & mashed
- 1/2 tiny can tomato paste
- 1 cup shredded carrot
- 1/2 cup low-fat mozzarella cheese
- 1 egg
- 1 teaspoon cumin
- 1 teaspoon dill weed
- 1 teaspoon minced garlic
- 1/4 teaspoon cayenne pepper
- 1 1/2 teaspoons Dijon mustard
- 1 cup bread crumbs
Preheat oven to 350°. Spray a cookie sheet (oven pan) with vegetable oil spray.
Saute onions, mushrooms and peppers in a nonstick skillet sprayed with vegetable oil spray. Stir in cumin, dill, cayenne, garlic and dijon.
Meanwhile, mash garbanzos (chick peas); add egg and tomato paste. Mix in above sauteed vegetables, carrots, mozzarella and bread crumbs. Make 8 patties.
Put patties on prepared pan. Bake for 20 minutes then turn over and bake another 10 minutes.
Also great on barbeque with barbeque sauce or fried
Note: Would you like to make your own bread crumbs to ensure freshness. Cut 3 large slices of bread (I prefer whole wheat) into 1-inch cubes and arrange in a single layer on an ungreased baking sheet. Bake in a 350 degree oven for 6 to 10 minutes or until cubes are thoroughly dry and tops turn a medium brown. Toss into your food processor and grind into a coarse powder. May be stored in refrigerator in a tightly sealed container for several days. Makes 1 cup.
Amount Per Serving:
Calories 191 - Calories from Fat 39
Percent Total Calories From: Fat 21%, Protein 19%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 33mg, Sodium 286mg, Total Carbohydrate 29g, Dietary Fiber 2g, Protein 9g, Vitamin A 4064 units, Vitamin C 12 units, Calcium 0 units, Iron 3 units