peruvian

Crispy Chickpea and Rice Croquette Patties with Creole Onion Salad

Name: Crispy Chickpea and Rice Croquette Patties with Creole Onion Salad
Yield: 1 serving
Cuisine: peruvian
Ingredients: 151 g cooked chickpeas, drained and rinsed; 79 g cooked white rice, cooled; 36 g egg; 18 g breadcrumbs; 16 g olive oil; 50 g red onion, thinly sliced; 16 g lime juice; 9 g cilantro, chopped; 1 g ground cumin; 1 g salt; 0.72 g black pepper

This pan-fried dish pairs cooked chickpeas, drained and rinsed with cooked white rice, cooled, red onion, thinly sliced and egg. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

24 g Protein

84 g Carbohydrates

25 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

151g cooked chickpeas, drained and rinsed 248 kcal
79g cooked white rice, cooled 103 kcal
36g egg 51 kcal
18g breadcrumbs 71 kcal
16g olive oil 141 kcal
50g red onion, thinly sliced 20 kcal
16g lime juice 5 kcal
9g cilantro, chopped 3 kcal
1g ground cumin 4 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

cooked chickpeas
In a bowl, mash chickpeas with a fork until mostly crushed but still a bit chunky.
cooked white riceeggbreadcrumbsground cuminsaltblack pepper
Stir in cooked rice, egg, breadcrumbs, ground cumin, salt, and black pepper until a thick mixture forms.
Shape into 2-3 patties; press firmly so they hold together.
olive oil
Heat olive oil in a skillet over medium. Pan-fry patties until deeply golden and crisp, 3-4 minutes per side.
red onionlime juicecilantrosalt
In a separate bowl, toss red onion with lime juice and cilantro; season with a pinch of salt.
red onion
Serve patties hot with the creole onion salad on top or alongside.