Garbanzo Cakes with Tomato Sauce
Prep time30 min
Total time30min
ServingsMakes 6 servings, 2 patties each.
Ingredients
- 34 RITZ Crackers (1 sleeve)
- 2 cans (15 oz. each) chickpeas (garbanzo beans), drained
- 1 egg
- 1 onion, cut in half, divided
- 1 cup shredded Mexican cheese blend
- 2 cans (8 oz. each) tomato sauce
- 1 cinnamon stick
- 2 Tbsp. chopped cilantro
Preparation
- Process crackers in food processor until fine crumbs form. Add chickpeas, egg and half the onion; process just until blended. Transfer to bowl; stir in cheese. Shape into 12 patties, using about 1/4 cup for each.
- Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add 6 patties; cook 5 min. on each side or until crisp and golden brown on both sides. Remove from skillet; cover. Repeat with remaining patties.
- Meanwhile, heat separate large skillet on medium-high heat. Slice remaining onion. Add to skillet; cook 5 min. or until crisp-tender, stirring frequently. Add tomato sauce and cinnamon stick. Bring to boil; simmer on medium-low 5 min., stirring occasionally. Discard cinnamon stick. Spoon sauce over cakes; sprinkle with cilantro.
Recipe Tips
- Make Ahead
Uncooked patties can be stored in refrigerator until ready to cook as directed. - Special Extra
Add 1/2 tsp. ground red pepper (cayenne) to chickpea mixture before shaping into patties.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 360 |
| % Daily Value* | |
| Total fat 14g | |
| Saturated fat 5g | |
| Cholesterol 55mg | |
| Sodium 690mg | |
| Carbohydrate 46g | |
| Dietary fiber 9g | |
| Total sugars 10g | |
| Protein 16g | |
| Vitamin A | 10 %DV |
| Vitamin C | 15 %DV |
| Calcium | 25 %DV |
| Iron | 25 %DV |