This is one of those recipes that came together by going through my refrigerator and surveying the left-over situation. I had some little yellow baked potatoes on hand, as well as scallions and some frozen peas in the freezer. Always have a can of garbanzo beans in the pantry, ready to be used at a moment’s notice. I knew, I was good to go – or cook – shall we say. Plus,honestly, I really wanted something that would pair nicely with my tomato jam. And – bitte sehr – here are the Breakfast Patties! Which, btw, are really delicious any meal of the day.
Prep time: 20 minutes Cook time: 8 minutes (need baked potatoes)
1 15-oz can of garbanzo beans, drained & rinsed, save bean liquid
1 Tbsp of flax meal
2 small yellow potatoes, ¼” diced
1 cup frozen peas, thawed
3-4 scallions, green parts only, thinly sliced to fill a scant ½ cup
½ tsp tabasco sauce
1 tsp onion granules
1 tsp garlic powder
1 Tbsp sharp mustard (or more to taste)
freshly ground pepper
Cornmeal for dredging (optional)
- Combine 1 Tbsp of flax meal with 3 Tbsps. of bean liquid. Stir and let rest for a few minutes , until it thickens. This is called a “flax egg” and will work as a binder.
- To a food processor add garbanzo beans, tabasco sauce, onion granules, garlic powder and 1 Tbsp. of bean liquid. Pulse until smooth.
- Add bean mixture to a bowl; add potatoes, mustard, scallions and freshly ground pepper. Combine well. Adjust seasonings, if necessary.
- Form into 8 patties and dredge in some cornmeal, if using.
- Dry sauté in a large non-stick sauté pan on medium high heat for about 4 minutes on each side or until nicely browned.
Alternatively you can bake the patties in a 400 F oven for about 7 minutes on each side. Patties will be less brown and crisp.
If you have the time, let patties rest in the refrigerator for 20-30 minutes. (optional)