Crispy Chickpea Corn Patties | This Savory Vegan

These Crispy Chickpea Corn Patties are served with a crunchy kale slaw & a vegan chipotle aioli. Freezer ready for quick lunches or dinners!
#vegan #cornfritters #vegansalad
*******
GET THE FULL RECIPE: www.thissavory...
INGREDIENTS
FOR THE CHICKPEA PATTIES
1 15-ounce can chickpeas including the can liquid
1 cup cooked brown rice
1/2 red onion roughly chopped
1/4 cup cilantro plus more for serving
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp pepper
1 tsp garlic salt
1/2 cup frozen corn thawed
1 cup panko bread crumbs
salt if needed
oil for frying
FOR THE CHIPOTLE AIOLI
1/3 cup vegan mayo
1 chipotle pepper in adobo
1 clove garlic
1/2 lime juiced
1/2 tsp cumin
FOR THE KALE SLAW
1/3 cup vegan mayo
3 cloves garlic
10 basil leaves
1 tbsp olive oil
salt & pepper to taste
1 tbsp apple cider vinegar
water if needed
5 cups kale slaw*
INSTRUCTIONS
1. Add all of the chickpea patty ingredients (through the garlic salt) to a food processor. Pulse until combined. Transfer to a bowl and add the corn & panko. Stir to combine. Taste and add salt if needed.
2. Line a baking sheet with parchment paper. Use 1/4 cup measuring cup to form the mixture into patties - I was able to make 10 patties. Place them on the baking dish and sprinkle with some smoked paprika. Put the patties in the freezer for at least 20 minutes.
3. Meanwhile, add all of the chipotle aioli ingredients to a food processor or blender and combine. Taste and adjust seasoning if needed. Transfer to a bowl and set aside.
4. Add all of the slaw sauce ingredients (through the apple cider vinegar) to a food processor or blender and combine. Add water to get your desired consistency. Taste and adjust seasoning if needed. Add the slaw and the dressing to a bowl and toss to combine. Place in the fridge.
5. Heat some oil** in a non-stick pan over medium heat. Working in batches, add the patties and brown on both sides*** (about 4-5 minutes per side). Remove from the pan and repeat with the remaining patties.
To serve, add some slaw to each plate and top with two patties, some chipotle aioli and a sprinkle of cilantro.
NOTES
*I used a pre-made kale/cabbage salad mix. You can use a coleslaw mix instead.
**You can use as little or as much oil as you want - just be sure to use a good non-stick pan.
***Try not to touch the patties too much before flipping. The more you leave them untouched, the crispier they will get and the better they will stay together.
FOR FREEZING: Prepare the patties and allow to freeze completely on the baking sheet (about an hour). Remove them from the freezer and transfer to a freezer-safe container. Follow the same heating instructions - no need to thaw the patties out.
SHOP MY KITCHEN:
Pink pan: rstyle.me/+lkr...
Blender: rstyle.me/+X2B...
Food Processor: rstyle.me/+fdh...
Jars: rstyle.me/+pj2...
Speckled Bowl: rstyle.me/+iOD...
Mixing Bowls: rstyle.me/+joJ...
FOLLOW ME
Instagram: / thissavoryvegan
Facebook: / thissavoryvegan
Twitter: / thissavoryvegan
Pinterest: / thissavoryvegan
EMAIL ME: [e-mail]
music by Dyalla Swain / dyalla

[@DS-tw9ls]

I absolutely love your videos!

[@ThisSavoryVegan]

Thank you so much!

[@LiveGrowGreen]

Love how easy this recipe looks- can't wait to try it!

[@ThisSavoryVegan]

Hope you like it!

[@BA-qk8ud]

I tried this amazing simple recipe today, I didn't have cilantro so instead I used basil leaves, also I used oat flour instead of Panko, it turned out so delicious!!! Thank you so much👍

[@ThisSavoryVegan]

Awesome! So glad you liked it!

[@veew9500]

Looks sooo delicious. I must try this. Thanks for sharing. 😋

[@ThisSavoryVegan]

Hope you enjoy!

[@dincredible2933]

Yummmm O 😋!!

[@kocsiserika1987]

Why should I put the patties in the freezer for at least 20 minutes?

[@ThisSavoryVegan]

It helps them firm up before frying them!