Ingredients:
1 Onion, medium size
5 Cloves Garlic
2 Tbs. Olive Oil
3 Slices Bread, whole grain
2 Cans Garbanzo Beans, 14 oz ea.
2 Carrots
1 Zucchini
Liquid Ingredients:
1 Chipotle Pepper, more if needed
1/4 Cup Peanut Butter
1 Cup Cilantro
1 Tbs. Cumin ground
3/4 tsp. Salt
2 Eggs
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Peel onion and garlic.
Cut onion in half.
Cut each half into very thin slices.
Chop the garlic.
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Gather and measure liquid ingredients.
Wash and dry the cilantro.
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Place onion and oil into a large pot or pan.
Cook and stir ingredients over medium-high heat.
Onions will begin to brown after a few minutes.
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While onions are cooking; wash carrot & zucchini.
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Grate the carrots and zucchini on a box grater.
You can also use the shredding blade of a food processor.
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When onions are lightly browned add the garlic.
Continue to cook until onions are a deep golden brown.
This whole process will take about 5 minutes.
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Add the carrots & zucchini to browned onions.
Continue to cook and stir for another few minutes
Remove pan from the heat; let vegetables cool.
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Cut 3 slices of bread into small pieces.
This is a tasty brand of whole grain bread.
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Place bread into a food processor.
Let the machine run for half a minute or so.
Bread will turn into soft breadcrumbs.
Add breadcrumbs to a large mixing bowl.
Sift out any large pieces of bread and place them back into the processor bowl.
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Place garbanzo beans into a hand strainer.
Rinse beans off and let dry for a few minutes.
Add garbanzo beans to the processor.
Pulse the machine on and off about 20 times.
Beans will be kind of chunky as opposed to a puree.
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Add garbanzos to the bowl w/ the breadcrumbs.
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Place liquid ingredients into the processor.
Puree ingredients into a liquid.
Pour liquid into the mixing bowl.
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Add cooked vegetables to the bowl.
Note:
You can leave the vegetables as they are or you can also chop them finer in the food processor.
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Use clean hands to mix ingredients together.
They are now ready to cook.
You can also cover with plastic wrap and place into the fridge until needed.
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Heat Oven To 350°
Use a scoop to portion the cakes.
Press them down into biscuit-like size and form.
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Bake in the hot oven for 25-30 minutes.
Remove from the pan and serve.
I like them as an entree served over any grain like kasha or quinoa with a little salad or salsa.
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