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    You are in: Home / Recipes / Corn and Garbanzo Bean Patties (Vegan) Recipe
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    Corn and Garbanzo Bean Patties (Vegan)

    Average Rating:

    3 Total Reviews

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    • on December 29, 2011

      5 stars for a number of reasons. . they are healthy, they are quick, they actually stayed together during cooking, and they were tasty. I served them in pita pockets stuffed with arugula and cucumber slices coated in the dressing. I did sub fresh basil for the oregano, as that's what I had on hand, and it was great! Thanks for sharing! Mine made 7 patties perfect size to fit in half a pita pocket.

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    • on November 10, 2011

      10 Stars! This was suberb and super fast. I was home alone and actually had water boiling on the stove to make frozen ravioli when I thought no, I have a can of beans and some frozen corn... And in 15 minutes I was enjoying these wonderful little patties. With a food processor, this was so simple. I used Italian seasoned breadcrumbs in the mixture and for the coating. And water instead of the reserved bean liquid. (Probably doubled the water to make it a moist patty.) I shaped them into triangles and fried them in two pans. I definitely recommend the non-stick pan for easy clean up -- but do still use a bit of oil to make the coating crispy. So good that these are going in the "good enough for company book!" I've got leftovers, so I'll report back on my favorite way of reheating...

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    • on January 16, 2007

      Outstanding! I didn't have red pepper, so omitted, but otherwise followed the recipe. Quick and delicious.

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    Nutritional Facts for Corn and Garbanzo Bean Patties (Vegan)

    Serving Size: 1 (204 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 368.2
    Calories from Fat 160
    Total Fat 17.8 g
    Saturated Fat 2.3 g
    Cholesterol 0.0 mg
    Sodium 608.2 mg
    Total Carbohydrate 45.4 g
    Dietary Fiber 6.3 g
    Sugars 4.2 g
    Protein 9.1 g

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