Subway Veggie Patties

Ingredients

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  400g

• Carrots

  Raw

  2 medium or 122g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Red bell pepper

  Sweet, raw

  ½ medium or 60g

• Onions

  Raw

  ⁵⁄₁₆ medium or 33g

• Peas

  Green, frozen, cooked, boiled, drained, without salt

  2 tbsp or 20g

• Corn

  Sweet, yellow, frozen, kernels cut off cob, unprepared

  2 tbsp or 17g

• Pine nuts

  Nuts, dried

  ³⁄₁₆ cup or 27g

• Salt

  Table

  ¼ tsp or 2g

• White rice

  Long-grain, regular, cooked

  ½ cup or 79g

• Garlic powder

  Spices

  1 tsp or 3g

• Yeast

  Leavening agents, baker's, active dry

  1 tsp or 4g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Rice flour

  Brown

  1 tbsp or 10g

• Aquafaba

  Per tablespoon

  60g

Directions

1. Mash chickpeas with a fork Toss carrots in a frying pan with olive oil until lightly browned Remove carrots and mix in with chickpeas, along with red bell pepper. In the same pan add the mushrooms and a pinch of salt and pepper, and let the mushrooms cook in their own liquid until dry, then add mushrooms to chickpea mix! now in the same pan cook the yellow onions with olive oil until translucent, then add to chickpeas Toast water chestnuts in dry pan, add to chickpeas Add in the rice, garlic powder, salt and nutritional yeast, chickpea flour, gluten flour and mix Now add in aquafaba about a tbsp at a time until you have a something that resembles dough. it will firm up and you can create patties that will hold shape. I used around 1/4 cup. Roll mixture out onto a cutting board about finger thickness then slice into rectangle patties about 6" long 2-3 inches wide Toss onto a lined baking sheet and let rest for 30 minutes Preheat the oven to 350º then bake these for 30 minutes. Check and flip about halfway through

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