Last week during our Fall 2020 session (click here to join, we’ve got 6 weeks left!), we got kids to eat VEGGIE patties.
How? In our live cooking classes, we have a simple and flavorful recipe that’s got lots of plant-based protein like beans. Here’s the recipe:
1 14-oz can chickpeas
1 14-oz can black beans
1 cup bread crumbs
2 carrots, grated
3 garlic cloves, chopped
3 Tbsp. cilantro, chopped
1 large packet of Hawaiian rolls
½ head green cabbage
3 green onions
3 Tbsp. sugar
Extra-virgin olive oil
Red wine vinegar
Kosher salt and black pepper
Optional Tools: Food processor
Let’s get chopping! First, you’re going to grate your carrots (be careful!). Next, chop garlic, cilantro, cabbage, and green onions into small pieces.
Let’s make the patties! If you have a food processor, you can use that, or make it by hand. Combine the chickpeas and black beans and pulse into it’s a paste. Alternatively, you can put them in a bowl smash them with a potato masher or the back of a fork. Next add bread crumbs, egg, cilantro (keep some of this for the slaw), carrot, 2 tsp salt, 1 tsp pepper, garlic, and mix well. Wet your hands with water and form into small patties.
Make the slaw: Combine the cabbage, green onion, cilantro, 3 Tbsp. olive oil, 2 Tbsp. red wine vinegar, 1 tsp salt, and black pepper and mix. Taste and adjust seasoning as needed.
In a large pan heat up 3 Tbsp. olive oil and cook the patties 6-8 minutes, flipping halfway until nicely browned. Remove to a plate and continue with remaining patties.
To serve: In each roll add 1 patty, top with slaw, and enjoy!
If you want your kids to cook healthy dinners and even learn gourmet recipes with me, join our Fall 2020 lessons. We have 6 lessons left on Wednesdays and Thursdays. Click Here To Join while we have space.
June 3, 2020