Recipe adapted from phoebebites.com Middle Eastern Chickpea Sliders
Makes 8 slider size patties
Red potato, 1 large (about 8 ounces), peeled and diced in medium cubes
Olive oil, 3 tablespoons, divided
Minced garlic, 1 teaspoon
Chickpeas, 1 can (15.5 ounces), drained and rinsed
Parsley, 1 tablespoon chopped
Salt, 1 teaspoon
Lemon zest, 1 teaspoon
Smoked paprika, 1 teaspoon
Cumin, 1 teaspoon
Pepper, 1 teaspoon
1 chipotle in adobo sauce (chopped fine) or 1 teaspoon chipotle powder
Egg whites, 1 large, lightly beaten
Place potato in a saucepan; cover with water. Bring to a boil and cook until very tender, about 20 minutes. Drain. Cool slightly. Place in a medium bowl. Add one tablespoon of oil and garlic to bowl; mash potato mixture with a masher until slightly chunky. Add chickpeas to the potato mixture, reserving about 3 tablespoons of beans for later. Mash everything until well blended. Stir in reserved chickpeas, parsley, salt, lemon zest, paprika, chipotle, pepper and egg whites.
With moistened hands, form small patties with the mixture forming into a patty. Heat 1 - 2 tablespoons oil in a large nonstick skillet. Add patties to pan, cook over medium heat for four minutes and turn over and cook for another four minutes or until you get a nice brown crust on each side. Work in batches if your pan isn’t big enough.
Serve with toasted whole wheat slider buns and whatever toppings you prefer. We made a spicy yogurt sauce with 3 tablespoons of yogurt and about a teaspoon of sriracha hot sauce. We also added tomato and lettuce which was great. I think another good addition for some crunch would be a couple pickles and onion.
