Rae Udy

RECIPES: Vegetarian Fry Chick, Vegetarian Chick Burger

By Rae Udy

Avian flu headlines give anyone pause to think and many people are looking for chicken alternatives to eat.
My recipe for Vegetarian Fry Chick is made in minutes by using unsalted, canned chickpeas or cooked garbanzo beans. These legumes are high in protein, almost 15 grams per cup. They are also a good source of calcium, iron and B vitamins.
Chick peas have a nutty taste and the texture adds to a tasty vegetarian main dish. When cooked into drumstick shapes and dipped into low-fat Ranch dressing or barbeque sauce this main dish is a real treat.
Vegetarian Fry Chick is equally delicious when served piping hot with mashed potatoes and gravy or as a main dish with steamed vegetables.
This versatile recipe is also great formed into patty shapes and served over whole wheat buns as a nutritious Vegetarian Chick Burger with all the trimmings. My favorites are sliced red onion, sliced tomato, dark green lettuce, dill pickles and mustard.
Save any leftovers to add to casseroles and stir fry recipes. Also great in sandwiches for lunch or to top a crisp salad.

VEGETARIAN FRY CHICK
2 16 ounce cans chickpeas or garbanzo beans
½ (one-half) cup chopped pecans
1 large carrot peeled and cut into one-inch pieces
2 Tablespoons coarsely chopped onion
2 eggs or soy egg substitute
2/3 cup unsalted whole wheat cracker crumbs
¼ (one-quarter) teaspoon each: ground sage and thyme
2 Tablespoons peanut oil, for frying

Drain and rinse chickpeas. Combine drained chickpeas, pecans, carrots and onion in blender container. Process on low speed until carrots are shredded and chickpeas are mashed. Pour into mixing bowl and add eggs. Beat just until blended. Add cracker crumbs and spices. Stir gently and set aside for ten minutes. In a griddle or large frying pan, heat oil. Drop about one-third cup chickpea mixture into hot pan and flatten with a spoon to form patty or drumstick shapes. Cook until golden brown then carefully turn to cook all sides. These are good served hot or cold. Yields one dozen pieces or eight four-inch patties.