Ingredients with Measurements:
- 1 can chickpeas, drained and rinsed
- 1 small onion, finely chopped
- 1 small carrot, grated
- 1 small zucchini, grated
- 1 garlic clove, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 egg, beaten
- 1/4 cup all-purpose flour
- 1/4 cup cornmeal
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Non-stick skillet
Step-by-step instructions:
1. In a large mixing bowl, combine the chickpeas, onion, carrot, zucchini, garlic, curry powder, cumin, coriander, salt, and black pepper. Mix well.
2. Add the beaten egg, flour, and cornmeal to the bowl. Mix until well combined.
3. Heat the vegetable oil in a non-stick skillet over medium-high heat.
4. Using a tablespoon, scoop the mixture and drop it into the hot oil. Flatten the mixture with the back of the spoon to form a patty.
5. Cook the patties for 2-3 minutes on each side or until golden brown.
6. Remove the patties from the skillet and place them on a paper towel-lined plate to drain excess oil.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
Makes 12 patties
Nutritional information:
Per serving (2 patties):
Calories: 210
Fat: 10g
Carbohydrates: 24g
Protein: 6g
Sodium: 400mg
Fiber: 4g
Substitutions for ingredients:
- You can use any type of bean instead of chickpeas.
- You can use any type of flour instead of all-purpose flour.
- You can use any type of oil instead of vegetable oil.
Variations:
- You can add chopped fresh herbs such as parsley or cilantro to the mixture.
- You can add chopped nuts such as almonds or cashews to the mixture.
- You can add raisins or dried cranberries to the mixture.
Tips and tricks:
- Make sure to drain and rinse the chickpeas well before using them.
- Grate the vegetables finely to ensure they cook evenly.
- Flatten the patties with the back of the spoon to ensure they cook through.
- Serve with a dollop of yogurt or chutney on top.
Storage instructions:
Store the patties in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the patties in a non-stick skillet over medium heat for 2-3 minutes on each side or until heated through.
Presentation ideas:
Arrange the patties on a platter and garnish with chopped fresh herbs.
Garnishes:
Chopped fresh herbs such as parsley or cilantro.
Pairings:
Serve with a side of rice or naan bread.
Suggested side dishes:
- Cucumber and tomato salad
- Roasted vegetables
- Steamed broccoli
Troubleshooting advice:
- If the patties are falling apart, add more flour to the mixture.
- If the patties are not crispy, increase the heat and cook for a longer time.
Food safety advice:
- Make sure to cook the patties to an internal temperature of 165°F to ensure they are safe to eat.
- Store the patties in the refrigerator at or below 40°F.
Food history:
Stamp and go is a popular Jamaican snack made with saltfish and flour. This recipe is a vegetarian version of the traditional dish.
Flavor profiles:
This recipe has a spicy and savory flavor with a crispy texture.
Serving suggestions:
Serve the patties as an appetizer or a main dish.
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Region: Jamaican