Panko-Crusted Chickpea Patties
Roasted New Potatoes and Asparagus
Ingredients
- ½ cup coarsely chopped hearts of palm
- 1 (15-oz) can chickpeas, drained and rinsed
- ¼ cup freshly grated Parmesan cheese
- 1 Tbsp olive-oil mayonnaise
- ½ tsp Dijon mustard
- 1 tsp lemon zest
- ½ tsp Italian seasoning
- 1 large egg, lightly beaten
- ¾ cup panko breadcrumbs (preferably whole wheat), divided
- 2 Tbsp olive oil
- ⅓ cup tzatziki sauce
Instructions
- Squeeze hearts of palm dry using paper towels. Process chickpeas, cheese, mayonnaise, mustard, lemon zest, seasoning, and egg in a food processor until finely chopped, scraping sides as needed. Gently fold in hearts of palm and 6 Tbsp panko.
- Shape chickpea mixture into 6 patties. Place 6 Tbsp panko in a shallow bowl. Dredge patties in panko, pressing gently to adhere.
- Cook patties in hot oil in a large nonstick skillet over medium heat 3 to 4 minutes per side or until golden and firm. Serve patties with tzatziki sauce.
Side Dish Ingredients
- ¾ lb new potatoes, quartered
- 1½ Tbsp olive oil, divided
- ¼ tsp salt, divided
- ¼ tsp pepper
- 1 clove garlic, minced
- ¾ lb asparagus, trimmed
- 2 Tbsp sliced almonds
Side Dish Instructions
- Preheat oven to 450°F. Toss together potatoes, 1 Tbsp oil, ⅛ tsp salt, pepper, and garlic on a rimmed baking sheet. Bake 12 to 15 minutes or until potatoes are almost tender.
- Toss asparagus with ½ Tbsp oil and ⅛ tsp salt. Stir potatoes and add asparagus. Bake 5 minutes longer or until vegetables are tender. Sprinkle nuts over asparagus before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
375
|
176
|
551
|
| Fat (g) | 21 | 9 | 30 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 15 | 4 | 19 |
| Carb (g) | 35 | 22 | 57 |
| Fiber (g) | 7 | 4 | 11 |
| Sodium (mg) | 712 | 217 | 929 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
