This recipe was handed down to me by my Grandma. She got it from her mother. She added almond flour and I added seasonings and more eggs. This patty is a great dinner entree paired with mashed potatoes, corn or green beans, and salad. It’s not the fastest meal because you have to cook the patties twice; fry them in a pan, then bake them in the oven. The upside is, you can do the frying, then stick them in the fridge until you’re almost ready for dinner, then bake them. I often prep dinner in the morning, then put it together in the half an hour before I serve, so this meal works great for that.
This recipe doubles fantastically; honestly I don’t think I’ve ever not doubled it. At my house, there’s still no left-overs. It does refrigerate just fine, and I often eat the patties the next day, cold, just dipping them in left over gravy. So good! This recipe makes 19 patties if you use a 3″ ice cream scoop to make your patties. That should feed 6 people, but I always double it because we always go back for seconds!
The traditional way to serve Garbonza bean patties in my house, is with mashed potatoes and gravy, green beans or corn, a green salad, and a home made dinner roll or baking powder biscuits. It’s comfort food to me. It brings back memories of eating around a crowded table on a Saturday afternoon surrounded by extended family.
Grandma’s Garbonza Bean Patties
- 1 14 oz can of Garbonza beans mashed
- 1/3 cup blanched almond flour
- 3 large eggs lightly beaten
- 1/2 large sweet onion diced
- 1/2 cup grated Cheddar cheese
- 3 slices whole wheat bread diced
- 1 tsp salt
- 1/8 tsp black pepper
- 1 tsp cumin
- 1/4 tsp garlic powder
- In a large bowl, mix almond flour, mashed garbonza beans, eggs, diced onion, grated cheese, and seasonings.
- Add diced bread and stir thoroughly until well combined.
- Preheat a skillet to medium heat on the stove. Scoop dollops into the skillet with an ice cream scoop. Flatten into patty form with the tip of a spatula. Let cook about a minute, then flip. Adjust cook time as necessary to get browned patties without burning. Taste the first cooked patty and adjust seasonings in the rest of the mixture if needed.
- Set fried patties in a casserole dish. When all the mixture is fried into patties, back them for 20 minutes in the oven at 350 degrees. You can fry them and refrigerate them, then bake them just before serving. They will keep in the fridge just fine after baking.
- This recipe doubles well. Should make 19 patties per batch if using a 3″ ice cream scoop.