sabra's garbanzo bean and potato patties

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Sabra's Garbanzo Bean and Potato Patties with Apricot Sweet and Sour Sauce

 

Recipe By :Braiden Rex-Johnson

Serving Size : 4 Preparation Time :0:00

Categories : Regional Cooking

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cooked chickpeas -- (about 2/3 cup dried), or

1 16-ounce can low-sodium garbanzo beans -- rinsed and drained

3 medium white potatoes -- peeled, boiled, and chopped

2 teaspoons all-purpose flour

1 teaspoons freshly ground black pepper -- (1 to 1 1/2 tsp)

1/2 teaspoon kosher salt -- (1/2 to 1 tsp)

1 teaspoon ground cumin

1 teaspoon minced garlic

or 1/2 teaspoon granulated garlic

1/2 cup minced fresh flat-leaf parsley

1 tablespoon olive oil

APRICOT SWEET-AND-SOUR SAUCE:

1/4 cup apricot jam

1 tablespoon dijon mustard

4 drops hot red pepper sauce -- (4 to 6 drops)

4 drops toasted sesame oil

1/4 teaspoon soy sauce

 

When served with a tossed green salad and whole-wheat pitas, these vegetarian

patties form a delicious side dish or entree that even avowed meat eaters will

enjoy. For better taste and texture, it's worth going to the extra trouble of

cooking your own chickpeas instead of using canned.

 

1. Mix together chickpeas and potatoes, and mash well with a fork. (If you

prefer a less smooth texture, allow some of the garbanzo beans to remain whole.)

Add flour, 1 teaspoon of the pepper, 1/2 teaspoon of the salt, cumin, garlic,

and parsley, and mix well. Taste and add the remaining salt and pepper if

needed.

 

2. Heat olive oil in large skillet over medium-high heat. Form chickpea mixture

into 2-inch patties, about 1/2 inch thick, and place in pan. Cook 3 minutes per

side, or until light brown. If necessary, cook in two batches, adding more oil

if necessary. Serve with Apricot Sweet-and-Sour Sauce or the condiment or sauce

of your choice, such as chutney (Red Raspberry Chutney), hot mustard, or

cocktail sauce.

 

Makes 8 or 9 patties; serves 2 or 3 as an entree, 4 as a side dish

 

APRICOT SWEET-AND-SOUR SAUCE: 1. Place all the ingredients in a small glass

mixing bowl and whisk until smooth. Cover and refrigerate a few hours or

(preferably) overnight to allow the flavors to meld. Makes about 1/3 cup.

 

extras -

FOR A REVIEW: http://www.naturalchoice.net/review/sabra.htm

 

LOCATION: Sabra (1916 Pike Place, 206-441-4544) is open from 10 to 6 Monday

through Saturday.

 

Source:

" Pike Place Market Cookbook: Recipes, Anecdotes, and Personalities from

Seattle's Renowned Public Market "

Copyright:

" Published by Sasquatch Books 2003 ISBN 1-57061-319-2 "

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Per Serving (excluding unknown items): 301 Calories; 6g Fat (17.5% calories from

fat); 10g Protein; 54g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 328mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 1

Other Carbohydrates.

 

NOTES : ~ SABRA MEDITERRANEAN SANDWICH & JUICE SHOP ~ PIKE PLACE, SEATTLE, WA

 

A place as old and historic as the Market is bound to spawn ghost stories.

Tucked back in the Soames-Dunn Building (across the hall from Emmett Watson's)

you'll find Sabra, which overlooks an atmospheric courtyard that contains the

Market's famous haunted plum tree. Here the spirit of Princess Angeline, the

daughter of Chief Seattle and a member of the Orcas Island tribe, supposedly

plucks the ripe plums under cover of darkness. But woe to anyone who spots

Angeline's fleeting form and blue eyes, since (unlike Casper), she is not

considered a friendly ghost!

 

While ghost-busting at Sabra (which translates as " cactus " in Lebanese), you can

enjoy Middle Eastern specialties including lentil soup and Mediterranean -

inspired sandwiches, falafel, hummus (mashed chickpea sauce), baba ghanoush

(puree of roasted eggplant), and tabbouleh, along with several combination

platters. You order from the big board posted behind the counter, then eat your

food indoors or outside in the haunted courtyard. If you dare.

 

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