MINI CHICKPEA CAKES
Make and share this Mini Chickpea Cakes recipe from Food.com.
Provided by Fluffy
Categories Beans
Time 28m
Yield 24 appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 375°.
- Spray baking sheet with nonstick cooking spray.
- Mash chickpeas coarsely in medium bowl with hand potato masher.
- Stir in carrots, bread crumbs, salad dressing and egg; mix well.
- Shape chick pea mixture into small patties using about 1 tbsp mixture for each.
- Place on baking sheet.
- Bake 15 to 18 minutes, turning halfway through baking time until lightly browned on both sides.
Nutrition Facts : Calories 39.5, Fat 1.2, SaturatedFat 0.2, Cholesterol 8.8, Sodium 128.8, Carbohydrate 5.9, Fiber 1, Sugar 0.5, Protein 1.4
MINI UPSIDE-DOWN CAKES
Steps:
- Brush four 4-ounce ramekins with butter. Sprinkle brown sugar in the bottom of each and line with sliced pineapple. Whisk 1 egg, 1/4 cup buttermilk, 3 tablespoons melted butter and a dash of vanilla in a bowl, then stir in 1/2 cup flour, 6 tablespoons granulated sugar, 1/2 teaspoon baking powder, 1/8 teaspoon baking soda and a pinch of salt. Divide among the ramekins. Bake at 350 degrees F, 20 minutes. Let cool, then unmold and top with confectioners' sugar.
Nutrition Facts : Calories 287 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 84 milligrams, Sodium 197 milligrams, Carbohydrate 40 grams, Fiber 0.5 grams, Protein 4 grams, Sugar 26 grams
CHICKPEA CAKES
Serve these fragrant Indian-spiced cakes with sweet and tangy Cilantro-Jalapeño Sauce (page 184) to set off their flavor, and Cucumber Yogurt (page 184) for a creamy contrast. For a hearty lunch, perch a few cakes on top of a green salad, or pack them into a pita pocket along with shredded vegetables.
Yield makes approximately 10 cakes
Number Of Ingredients 13
Steps:
- Heat a large skillet and add 2 tablespoons of olive oil, followed by the onion. Saute for 5 minutes, until soft, then add the garlic, jalapeño, coriander, cumin, mint, turmeric, and cayenne, and sauté for 2 more minutes. Remove from the heat, and stir in the chickpeas. Let cool.
- Put the mixture in a food processor and pulse until the chickpeas are broken down, but the mixture still has texture. Fold in the salt, egg, and 1/2 cup of the bread crumbs. Refrigerate the mixture for 20 minutes so it can firm up and cool completely, making it easier to form into patties.
- Pour the remaining 1/2 cup of bread crumbs onto a plate. Form 3 tablespoons of the mixture into a ball. Flatten the ball against your palm, shaping it into a cake. Dredge the cake in the bread crumbs. Heat a skillet with 1/4 inch of olive oil. When the oil is hot, drop in several cakes and fry until golden brown, about 1 minute per side. Drain on a wire cooling rack. If you prefer to bake the cakes, preheat the oven to 425°F. Place the cakes on an oiled, parchment-lined baking sheet and brush each one with a little olive oil. Bake for 10 minutes, then rotate the pan and bake for 5 minutes, or until the cakes are brown on top and crisp. Serve hot.
CRABBY CRUSTED CHICKPEA CAKES
Crab salad tops a garbanzo bean-based patty with an oatmeal crust, all stacked on top of shredded lettuce.
Provided by hmacmil2
Categories Appetizers and Snacks Beans and Peas
Time 51m
Yield 10
Number Of Ingredients 16
Steps:
- Blend chickpeas together in a food processor or blender until they turn into a paste; transfer to a bowl. Mix onion, 1/4 cup parsley, eggs, salt, black pepper, and thyme into chickpeas paste. Add 1/2 of the oats and 1/2 of the bread crumbs.
- Spread the remaining oats and bread crumbs onto a plate.
- Form chickpea mixture into patties; press into oat-bread crumb mixture into completely coated.
- Heat oil in a large skillet over medium heat; add patties and cook until patties are golden brown, 3 to 4 minutes per side.
- Mix crab meat, mayonnaise, celery seed, sugar, and paprika together in a bowl until crab salad is well mixed.
- Place a bed of lettuce on a serving plate; top with chickpea patties. Spoon crab salad on top of each patty.
Nutrition Facts : Calories 302 calories, Carbohydrate 31.5 g, Cholesterol 69.2 mg, Fat 13.4 g, Fiber 5.5 g, Protein 14.6 g, SaturatedFat 1.9 g, Sodium 623.8 mg, Sugar 2.8 g
MINI CHEESECAKES
These aren't done with graham wafers, but with vanilla wafer cookies. They are fast, easy and excellent! Top with your favorite fruit pie filling.
Provided by Ginny
Categories Desserts Cakes Holiday Cake Recipes
Time 1h40m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line muffin tins with 12 paper baking cups. Place a vanilla wafer in each one.
- In a medium mixing bowl beat cream cheese until fluffy. Add eggs, lemon juice, and sugar. Beat until smooth and thoroughly combined.
- Fill each baking cup 2/3 full with cream cheese mixture.
- Bake in preheated oven for 15 to 17 minutes. Cool on a rack. Top with fruit pie filling. Pipe whipped cream or sweetened cream cheese into a rosette on top of each cheesecake just prior to serving, if desired.
Nutrition Facts : Calories 271.2 calories, Carbohydrate 30.5 g, Cholesterol 72.1 mg, Fat 15 g, Fiber 0.4 g, Protein 4.3 g, SaturatedFat 8.8 g, Sodium 149.5 mg, Sugar 11.3 g
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- Place all of the above ingredients, except the olive oil into a blender and blend until combined. Scrape down the sides of the blender to make sure.
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- Heat 1 tbsp olive oil in a frying pan on a high heat and when it's hot fry 2 cakes until golden brown, about 2 minutes on each side. Repeat with the other two cakes.
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