BROCCOLI, COUSCOUS AND GARBANZO BEAN CAKES
When I make cakes, I like to experiment and combine different ingredients. Usually in my recipes I use garbanzo beans instead of flour.
When I make cakes, I like to experiment and combine different ingredients. Usually in my recipes I use garbanzo beans instead of flour.
- Carbohydrate 23.3158313646168 g
- Cholesterol 94 mg
- Fat 2.56453120123657 g
- Fiber 2.90379416174187 g
- Protein 7.44201667162727 g
- Saturated Fat 0.738726288864087 g
- Serving Size 1 1 Serving (128g)
- Sodium 439.062584772288 mg
- Sugar 20.412037202875 g
- Trans Fat 0.563168252149179 g
- Calories 144 calories
Step-by-step
- Cook couscous, according to package instructions.
- Steam or boil broccoli for 7 minutes, cool and chop.
- If using canned garbanzo beans, drain and rinse, then blend them with 2 tablespoons water to a puree.
- Combine all ingredients in a large bowl.
- Place mixture in refrigerator 10-15 minutes, then shape into 18 cakes.
- Warm olive oil over medium heat in a large skilled, add cakes and fry 3-4 minutes on each side, until golden brown.
- Serve with sour cream or any sauce you like but they are delicious on their own!
- These cakes travel well so these would be nice to take on a picnic or pack in a school lunchbox for your children.
The Starch Binding Mechanism
Working without standard flour requires relying on alternative starches to hold vegetarian patties together during the frying process. Pureed garbanzo beans supply the primary adhesive matrix, utilizing naturally occurring plant starches and proteins that activate when blended smoothly with a small amount of water. Chilling the combined mixture in the refrigerator for ten to fifteen minutes firms these starches further, allowing individual portions to hold their shape under heat instead of crumbling in the skillet. Hydrated whole wheat couscous adds structural integrity by absorbing excess moisture from the steamed broccoli florets while providing distinct textural contrast throughout each bite.
Achieving Exterior Crispness
Hot oil transfers thermal energy efficiently to create a crisp crust, requiring a skillet heated over a medium setting to prevent burning before the interior warms through. Visual cues dictate the exact moment to flip each patty, specifically when the lower contact surface develops a deep golden brown hue after three to four minutes of uninterrupted contact with the pan. Maintaining moderate heat ensures the egg proteins coagulate fully and hold the interior together without scorching the exterior herb and lemon zest aromatics.
