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February 2010
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Chickpea “crabby”cakes

The one thing that really sucks about these…before I even get started, is that I made them awhile ago, and don’t remember exactly what I put in them.  I remember them being really darn good…and wishing I made twice as many as I did….but I’m just not sure I’ll remember everything I put in them, and if I don’t, and you make these and find them less then amazing….you’ll know I forgot something, because they were really DAMN GOOD.  So that’s your warning….no matter what happens, you can’t blame me just cause I talked them up so much and it’s really all my fault that I procrastinated about posting and forgot my own recipe, it happens.  However if you make them and think they’re great….that’s all me, I must have remembered the recipe perfectly.  See?  Modest too…

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Like about 90% of the things I eat, I had these over a bed of baby spinach…what can I say, it may just be my favorite vegetable.  I may or may not be known to eat leaves straight out of the bag in the style that normal people eat chips from time to time.  The “sauce” on top is my version of an aoli….I combined a couple spoonfuls of Nayo with some lemon juice until I found it appropriately lemony and not too thin.  And now for the not-so-crab cakes…let’s see how I do.

Ingredients
1 can chickpeas, drained
equivalent of 1 egg using your favorite replacement (this is the binder)
8-10 squirts Tabasco
1 heaping tbs dijon mustard
2 tbs dried parsley
1 tsp paprika
1/4 cup panko bread crumbs
S+P to taste
Canola Oil

Directions
1. Put the chickpeas in a medium bowl, and mash coarsley. You don’t need to puree these, just try to get them to where there are no whole beans left. I use a potato masher, but a fork will work too.
2. Add all the rest of the ingredients to the bowl and mix to combine, feel free to get your hands in there, food is always more fun when it’s tactile. This may hold together better if refrigerated briefly, but I didn’t bother and made out just fine.
3. Heat oil over medium in a large skillet. You want a little depth, because while these aren’t getting deep fried, the oil does need to cook them through.
3. Grab a golf-ball sized portion of the mix, roll into a ball and flatten, smoothing the edges a bit. You want these about 1.5-2 inches thick. Place into the oil and cook for approx. 3-4 minutes per side, until golden brown.
4. Remove to a plate with paper towel to do a bit of draining, and continue frying until you’ve used up all the mix.

Now you can eat these however you want…having never had an actual crabcake, I’m not sure what you’re supposed to eat them with….an aoli and baby spinach seemed right to me…so that was what I did.  I sense these may have been good with tomato soup too…I’m guessing that’s also not a classic with crabcakes…

Selah.

3 comments to Chickpea “crabby”cakes

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