Prep and Cook Time 18 minutes
Makes 4 servings
|1||can (15 ounces) chickpeas (garbanzo beans), rinsed and drained|
|1||cup shredded carrots|
|1/3||cup seasoned dry bread crumbs|
|2||tablespoons creamy Italian salad dressing|
|2||tablespoons vegetable oil|
- Mash chickpeas coarsely in medium bowl with hand potato masher, leaving some larger pieces. Stir in carrots, bread crumbs, dressing and egg.
- Shape chickpea mixture into 4 patties.
- Heat oil in large nonstick skillet over medium-high heat. Add patties; cook 3 minutes per side or until well browned.
- Remove from skillet; drain on paper towels. Serve immediately.
|Total Fat||14 g|
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