Carrot-zucchini patties with hummus and Greek sprout salad (Recipe Redux)
It’s time for a Recipe Redux challenge again, and this month, we’re celebrating St. Patty’s day with creative patty stacks!
These carrot-zucchini patties are perfect for appetizers or a side, or you can slap them on a bun or put them in a warm pita and serve as a more filling dinner alongside grilled mediterranean vegetables like summer squash and artichokes. They are made from a wet batter, so they come off the hot pan with a deliciously creamy interior that is offset nicely by the crunchy sprout salad on top.
Stack these babies as high as you dare.
Carrot-zucchini patties with hummus
Inspired by Lisa is Cooking
Serves 4
1 cup chickpea flour
1 cup grated carrot
1/2 cup grated zucchini
1/2 cup finely diced onion
1/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1 tablespoon chopped cilantro
2 garlic cloves, minced
1 egg, lightly beaten
2 tablespoons water
1 tablespoon vegetable oil for frying
1/4 cup hummus for topping
Greek sprout salad
1 cup alfalfa sprouts
1 teaspoon olive oil
1/2 teaspoon lemon juice
1/2 teaspoon toasted sesame seeds
A few Kalamata olives, minced
1 tablespoon crumbled feta
- Mix all patty ingredients (except oil and hummus) together in a large bowl. The mixture will be slightly sloppy, but you should still be able to form small, wet patties with them. Form 2-inch patties with all the batter. Heat the oil in a medium skillet over medium-high heat. Lightly fry the patties for 2-3 minutes per side, then move to a plate lined with a paper towel to train any excess oil. The patties will be creamy inside.
- Measure all the sprout salad ingredients in a small bowl and toss with your hands to combine.
- Top the patties with hummus (about 1 1/2 teaspoons per layer) and stack as desired. I recommend stacking 2-3 high when serving as an entree or 1 high for more casual appetizers. Top the patty stacks with a generous pinch of the sprout salad. Alternatively, make the patties 4 inches in diameter and serve atop whole wheat buns with hummus and sprouts. Best when served warm.
