Gluten Free Corn and Chickpea Rissoles
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
6
- Ingredients
- 2 Tbsps vegetable oil
- 1 ½ cups Corn kernel
- 2 Tbsps chopped shallots
- ¼ tsp dried thyme
- 1 tsp chopped parsley
- 19 ozs canned chickpeas (garbanzos)
- 1 cup fresh gluten-free breadcrumbs
- 4 Tbsps Cornmeal
- 1 tsp salt
- 2 Tbsps finely chopped, red Bell pepper
- ¼ cup lemon juice
- To garnish
- Lemon wedge
- salad
Preparation steps
1.
Heat 1-2 teaspoons of the oil in a large pan. Add the corn kernels, shallots, dried thyme, and parsley and cook gently for 3 minutes.
2.
Put the chickpeas, breadcrumbs, half the cornmeal, salt and red pepper in a food processor and blend until chunky.
3.
Add the corn mixture and pulse a few times. Do not overprocess.
4.
With wet hands, form the mixture into 6 patties, about 1.5cm|1/2" thick.
5.
Toss the patties on both sides in the remaining cornmeal.
6.
Heat the remaining oil in a frying pan and cook 3 patties at a time for 4–5 minutes, until golden brown. Turn over and cook for an additional 4 minutes.
7.
Serve garnished with lemon wedges and salad leaves.
