- 3
Ingredients
- Top with:
- 1 8oz. red potato
- 3 Tbs. olive oil (divided)
- 1 tsp. minced garlic
- 1 15 1/2oz. can chick peas (rinsed, drained and divided)
- 1 tsp. chopped fresh parsley
- 1/2 tsp. salt
- 1/2 tsp. grated lemon rind
- 1/2 tsp. smoked paprika
- 1/4 tsp. freshly ground black pepper
- 2 lg. egg whites (slightly beaten)
- lettuce
- radish
- roasted red bell pepper
- mayonnaise
Preparation
Step 1
Place potato in a sauce pan, cover with water and bring to a boil
Cook 20 mins. or until very tender, drain
Cool slightly, coarsely chop and place in a medium bowl
Add 1 Tbs. oil and garlic to bowl
Mash potato mixture with a potato masher until slightly chunky
Remove 3 Tbs. chick peas, place in a small bowl
Add remaining chick peas to potato mixture
Mash until well blended
Stir in remaining 3 Tbs. whole chick peas, parsley and remaining ingredients
With moistened hands divided the mixture into 6 equal portions about 1/3 C per portion
Shape each into a 3 in. patty
Heat 1 Tbs. oil in large skillet over medium-high heat
Add 3 patties to pan, reduce heat to medium and cook 4 mins. or until bottoms are golden
Carefully turn the patties over, cook an additional 3 mins. or until bottoms are golden and patties are set.
Repeat procedure with remaining patties
Serve on a whole grain slider bun with lettuce, radish slices, roasted red bell pepper and mayo.