Garbanzo Cakes with Tomato Sauce
- Source
- Kraft recipe card
- Serves
- 6
- Prep
- 30 min
- Cook
- 30 min
- Cuisine
- Mexican
Ingredients
- 34 round buttery crackers
- 2 cans (15 oz. each) chickpeas (garbanzo beans), rinsed
- 1 Eggland’s Best® egg
- 1 onion, cut in half, divided
- 1 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
- 2 cans (8 oz. each) tomato sauce
- 1 cinnamon stick
- 2 Tbsp. chopped fresh cilantro
Steps
- PROCESS crackers in food processor until fine crumbs form. Add chickpeas, egg and half the onion; process just until blended. Transfer to bowl. Add cheese; mix just until blended. Shape into 12 patties, using about 1/4 cup for each.
- HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add 6 patties; cook 5 min. on each side or until crisp and golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with remaining patties.
- MEANWHILE, slice remaining onion. Cook in medium skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender, stirring frequently. Stir in tomato sauce. Add cinnamon stick. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally. Remove and discard cinnamon stick.
- SERVE patties topped with sauce and cilantro.
Notes
Eggland’s Best® is a registered trademark owned by Eggland’s Best, LLC.
FROM OUR PARTNERS AT EGGLAND’S BEST: “Eggland’s Best® eggs come from hens that are fed a unique all-vegetarian diet, making for an amazing-tasting dish. Another bonus? They have 25% less saturated fat than ordinary eggs.”
MAKE AHEAD: Uncooked patties can be stored in refrigerator up to 8 hours before cooking as directed.
SPECIAL EXTRA: Add 1/2 tsp. ground red pepper (cayenne) to chickpea mixture before shaping into patties.
Handwritten marginalia: “Serving - 6”