Mini Chickpea Cakes
Makes about 2 dozen cakes
|1||can (15 ounces) chickpeas, rinsed and drained|
|1||cup shredded carrots|
|1/3||cup seasoned dry bread crumbs|
|1/4||cup creamy Italian salad dressing|
- Preheat oven to 375°F. Spray baking sheets with nonstick cooking spray.
- Mash chickpeas coarsely in medium bowl with potato masher. Stir in carrots, bread crumbs, salad dressing and egg; mix well.
- Shape chickpea mixture into small patties, using about 1 tablespoon mixture for each. Place on prepared baking sheets.
- Bake 15 to 18 minutes, turning halfway through baking time, until chickpea cakes are lightly browned on both sides. Serve warm with additional salad dressing for dipping, if desired.
A young child can help with mashing, or scooping the tablespoon to form patties. Substitute your child's favorite flavor of salad dressing, such as ranch dressing, if desired.
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