Chickpea-and-Corn Patties

In an earlier recipe of the Autumn medley my mom had asked if it was a main dish or a side. It is a side. In fact we made that side with this recipe for Chickpea and Corn Patties and I liked the mix. We got this from cookinglight.com too.. We actually cut corn off the ears like it says but I'm sure you could get away with canned or frozen corn just fine. We put some tabasco on ours as well. Here are ours on a new tray we bought at the Half Moon Bay Pumpkin Festival on Sunday.


Ingredients:
2 teaspoons olive oil, divided
1 1/2 cups fresh corn kernels (about 3 ears)
1 cup chopped onion
1 teaspoon minced fresh or 1/4 teaspoon dried thyme
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1/2 cup fresh breadcrumbs
3 tablespoons cornmeal, divided
1/2 teaspoon salt
1/4 teaspoon ground red pepper
Cooking spray

Preparation
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add corn, onion, and thyme; sauté 2 minutes. Place onion mixture, chickpeas, breadcrumbs, 2 tablespoons cornmeal, salt, and red pepper in a food processor. Pulse 2 times or until combined and chunky. Divide chickpea mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty; dredge patties in 1 tablespoon cornmeal. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 5 minutes. Carefully turn patties over; cook 5 minutes or until golden.

Yield
4 servings

Nutritional Information
CALORIES 253(19% from fat); FAT 5.4g (sat 0.7g,mono 2.4g,poly 1.6g); PROTEIN 10.3g; CHOLESTEROL 0.0mg; CALCIUM 54mg; SODIUM 488mg; FIBER 5.9g; IRON 3mg; CARBOHYDRATE 44.1g