Middle Eastern Chickpea Miniburgers (Cooking Light)

By sybrmom

Ingredients

• 1 (8-ounce) red potato
• 3 tablespoons olive oil, divided
• 1 teaspoon minced garlic
• 1 (15.5-ounce) can chickpeas (garbanzo beans), rinsed, drained, and divided
• 1 tablespoon chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon rind
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon freshly ground black pepper
• 2 large egg whites, lightly beaten

Details

Servings 3

Preparation

Step 1

Preparation
1. Place potato in a saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Cool slightly. Coarsely chop, and place in medium bowl. Add 1 tablespoon oil and garlic to bowl; mash potato mixture with a potato masher until slightly chunky. Remove 3 tablespoons chickpeas; place in a small bowl. Add remaining chickpeas to potato mixture; mash until well blended. Stir in remaining 3 tablespoons whole chickpeas, parsley, and remaining ingredients. With moistened hands, divide mixture into 6 equal portions (about 1/3 cup mixture per portion), shaping each into a 3-inch patty.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 3 patties to pan; reduce heat to medium, and cook 4 minutes or until bottoms are golden. Carefully turn patties over; cook 3 minutes or until bottoms are golden and patties are set. Repeat procedure with remaining 1 tablespoon oil and 3 patties.

Nutritional Information
Calories:308
Fat:16.2g (sat 1.9g,mono 10.9g,poly 3g)
Protein:9g
Carbohydrate:32.9g
Fiber:6.5g
Cholesterol:0.0mg
Iron:2.6mg
Sodium:716mg
Calcium:54mg