Middle Eastern Chickpea Mini Burgers

Submitted by dicentra

"Cooking Light. Nov 09"

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 3

ingredients

• 1 (8 ounce) red potatoes
• 3 tablespoons olive oil, divided
• 1 teaspoon minced garlic
• 1 (15 1/2 ounce) can chickpeas, rinsed, drained, and divided (garbanzo beans)
• 1 tablespoon chopped fresh parsley
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon grated lemon rind
• 1⁄2 teaspoon smoked paprika
• 1⁄4 teaspoon fresh ground black pepper
• 2 large egg whites, lightly beaten

directions

1. Place potato in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain.
2. Cool slightly. Coarsely chop, and place in medium bowl. Add 1 tablespoon oil and garlic to bowl; mash potato mixture with a potato masher until slightly chunky.
3. Remove 3 tablespoons chickpeas; place in a small bowl. Add remaining chickpeas to potato mixture; mash until well blended.
4. Stir in remaining 3 tablespoons whole chickpeas, parsley, and remaining ingredients.
5. With moistened hands, divide mixture into 6 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.
6. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; reduce heat to medium, and cook 4 minutes or until bottoms are golden.
7. Carefully turn patties over; cook 3 minutes or until bottoms are golden and patties are set. Repeat procedure with remaining 1 tablespoon oil and 3 patties.