A good friend requested this recipe and I thought I would share here. This is a great alternative to a burger for the summer. The texture is really satisfying and smooth; these pack well in lunches.
4 green onions, chopped
2 c spinach, chopped
1/2c fresh mushrooms, diced
2, 15oz cans garbanzo (chickpeas) beans, undrained
6 cloves garlic, chopped
1/2c onion, chopped
3Tbsp curry powder
1 tsp tumeric
1 tsp ground cumin
1 1/4c oatmeal, pulsed in a food processor to resemble bread crumb texture
3 egg whites
Pre-heat oven to 375F. Saute green onions, onion, garlic, mushrooms and spinach. Cook until tender. Set aside to cool slightly.
Blend undrained beans in a food processor. Add spices, oatmeal and egg whites. Mix well. Mix sauteed vegetables into bean mixture. Form into balls, and then flatten. Place in oven on cookie sheet for 20 min or until golden brown. Makes 4 servings, each: 515 calories, Fat 12g, Carbs 80g, Fiber 27g, Protein 25g.
Adapted from Oxygen, March 2007 Kennedy Publishing
These get better with setting; even better out of the fridge a day or two after making. Great to put on a salad or wrapped in a tortilla. Enjoy!