Chick Pea Patties
(from Company's Coming - Meatless Cooking, pg. 77)

Lightly flavoured with Parmesan Cheese. More may be added if desired..

Bulgur
Boiling water

Large eggs
Canned chick peas (garbanzo beans), drained

Dry bread crumbs
Chopped fresh parsley
Grated Parmesan cheese
Worcestershire sauce
Dry mustard powder
Salt
Whole oregano
Dried sweet basil
Garlic powder
Pepper

   1/2 cup
1/2 cup

2
19 oz.

1/4 cup
3 tbsp.
2 tbsp.
1 tsp.
1 tsp.
1/2 tsp.
1/2 tsp.
1/4 tsp.
1/4 tsp.
1/8 tsp.

 125 mL
125 mL

2
540 mL

60 mL
50 mL
30 mL
5 mL
2 mL
2 mL
1 mL
1 mL
1 mL
0.5 mL

Stir bulgur into boiling water in medium bowl. Cover, let stand for 15 minutes.

Process eggs and chick peas in blender until smooth. Pour into bulgur. Stir.

Add remaining ingredients. Stir well. Shape into patties using 1/4 cup (60 mL) for each. Fry in greased frying pan, browning both sides.

Makes 10

1 patty contains: 120 Calories (500 kJ); 2.6g Fat; 6g Protein; 3g Fibre

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This Recipe is ©Company's Coming Publishing Limited. Used with permission.