Chickpea cakes made from canned chickpeas, Italian bread crumbs, eggs, garlic powder, salt, lemon juice. Pan fried in olive oil.
The sauce is an aioli I made from backyard egg, peanut oil, seedy mustard made from a mustard plant I grew, lemon juice, salt, garlic powder.
Rice with scallions from the garden, cooked in turkey stock.
The little red things were an impulse item at the international market. Spiced beets. Very heavily spiced. Might have to make this from scratch one day.
Cost per person: $2.80
I neeeeeed to sell my mom on these, she’s all about salmon cakes, this would be an easy one to slide her way.
I kinda just tossed this together. But after trying it I was thinking I should use my salmon cake recipe and just sub out the salmon for the chickpeas and see how it goes.