Patties made with garbanzos, brown rice, eggs and cheese are yummy and healthy.
- Carbohydrate 68.1893981658334 g
- Cholesterol 18.7115000086192 mg
- Fat 21.8919987801681 g
- Fiber 8.15803796548716 g
- Protein 14.088162501184 g
- Saturated Fat 4.75106525727537 g
- Serving Size 1 1 Serving (236g)
- Sodium 955.993960964575 mg
- Sugar 60.0313602003463 g
- Trans Fat 13.6420413612252 g
- Calories 523 calories
Step-by-step
- Blend beans, onions & bread crumbs in a blender.
- Pour into a bowl and stir in remaining ingredients through soy flour.
- Generously oil a frying pan and heat to medium high.
- Form mix into patties, dip in bread crumbs, and fry on both sides until golden, adjusting heat down as necessary to prevent scorching.
- Serve with tartar sauce.
Controlling the heat of the frying pan during the initial crust development prevents the exterior from scorching before the interior binds completely. Maintaining a medium-high flame requires constant vigilance once the patties hit the oil, because the bread crumb coating browns rapidly. Adjusting the burner downward halfway through cooking ensures the center reaches the proper temperature without burning the surface.
Texture and Chemistry in the Pan
Combining cooked brown rice and puréed garbanzo beans creates a dense matrix that relies on eggs and grated cheese for structural integrity during frying. As the proteins in the cheese and eggs undergo thermal denaturation, they form a solid network holding the starches together. Soy flour acts as an extra hydrocolloid binder, absorbing free moisture to keep the patties from crumbling when flipped.
- If patties break apart upon turning, reduce the heat and let the bottom crust crisp further for an extra 90 seconds.
- Use a heavy cast-iron skillet to distribute heat evenly across all six patties without hot spots.
- Store leftover shaped patties in an airtight container for up to three days before frying.
