Chickpea Spinach Patties

I made these for dinner tonight, to go as a side with chicken and salad. They were delicious dipped in plain yogurt and much healthier than the store bought versions. You can make them as spicy as you want. I would say these had a medium amount of heat. This recipe makes about 15 small patties. We had 3 each, so serves about 5 as a side.

Ingredients:

19 oz can Chickpeas, rinsed and drained
2 tbsp olive oil (plus extra for pan frying)
1/2 medium sweet onion, finely chopped
2 garlic cloves, minced
2 cups baby spinach, washed
2 tbsp hot sauce
1/2 cup plain, low fat yogurt (plus extra for dipping)
1 tsp freshly ground black pepper
1 tsp dried oregano
1 tsp dried basil
1/4 cup dried parsley
1 tsp ground turmeric
1 tsp ground cayenne
1 egg
1 1/2 cups fine bread crumbs

Directions:

1. Put all ingredients in food processor and process until combined.
2. In heaping tablespoons full, arrange on a baking sheet with a layer of parchment paper on it and shape each one into round discs about 1/2 inch thick. Place them in the freezer for about 5 minutes to help them set.
3. Preheat oven to 350F. Heat 2 tbsp olive oil in a large, non-stick skillet over medium high heat. Place the patties in the heated oil, without crowding them, and brown on each side for a few minutes.
4. Place on a lightly oiled baking sheet and bake in preheated oven for about 15 minutes. Remove to a serving platter and serve with plain low fat yogurt (and extra hot sauce if desired).

Rice Balls

These are seaweed wrapped rice packets, yummy:) For a soy free version you can use pickled ginger in place of the miso.

Ingredients:

-2 cups sushi rice
-4 cups water
-2 tbsp miso or pickled ginger
-3 to 4 sheets Nori seaweed

Directions:

1. Cook rice as per directions--set aside to cool.
2. Fill a small bowl with water and wet both hands to stop rice from sticking.
3. Using hands, form 1/4 cup rice into a triangle. Spread 1/4 tsp miso or ginger on rice, covering all of rice; then cover with another 1/4 cup of rice, making sure that miso or pickled ginger is completely covered. Shape into one triangle.
4. Fold the Nori sheets in half and tear apart. Using half a sheet, wrap the rice triangle in nori, making sure to completely cover the rice. Repeat with remaining ingredients.

Lentil Mushroom Burgers

These are a great vegan option for burgers and very tasty. You can make them as spicy (or not) as you want. They can be frozen for later use---just layer them on wax paper and wrap them in plastic wrap before freezing.

Ingredients:

540 ml can green lentils
1 tsp parsley
1 tsp freshly ground black pepper
3 garlic cloves, minced
1 large sweet onion, finely chopped
3/4 cups finely chopped walnuts
2 cups whole wheat bread crumbs, finely ground
1/2 cup ground flax meal
3 cups finely chopped cremini or brown mushrooms
1 1/2 cups finely chopped kale (stems removed)
2 tbsp olive oil
3 tbsp balsamic vinegar
2 tbsp Dijon mustard
1/2 tsp ground cayene pepper

Directions:

1. Combine walnuts, bread crumbs, flax, pepper and cayene in a bowl and mix well.
2. Saute remaining ingredients in oil, except vinegar and mustard.
3. Mash lentil mixture in a large bowl, along with vinegar and mustard, to a thick paste.
4. Add in dry ingredients and mix well. Refrigerate for 15 minutes.
5. Shape into patties and lay out on wax or parchment paper. Lightly fry, broil or grill for 3 to 5 minutes or until crisp and lightly browned. Serve with the usual condiments as you would a regular burger. Enjoy!