Delicious Bajiya patties made by the Horn of Africa restaurant that we ate at the Oregon Brewers Festival recently were my inspiration for this recipe. I saw from their menu that theirs were made of ground garbanzos and split peas, lightly fried. I had some things I wanted to use up in my refrigerator, also some good cold beer, and a friend coming over… and came up with this, which we enjoyed.
- 1 can garbanzo beans, mostly lightly mashed
- 1 stock celery, finely chopped, about 1/2 c
- 3 leaves Lacinato kale, finely chopped, about 1 c
- 8-10 large leaves fresh basil, finely chopped
- 1-2 cloves garlic, minced
- 1 serrano pepper, including seeds, finely chopped
- 1 1/2 c cooked quinoa
- scant 1/4 c oat flour
- 1/4 c parmesan cheese, or to make vegan use roughy ground walnuts
- 2 eggs, or to make vegan use 3T ground flax seeds mixed with water to same consistency as eggs
- dash or two balsamic vinegar
- 1/8-1/4 t salt and black pepper to taste
Preheat oven to 375F, and lightly wipe baking sheet with 1-2 T of olive oil. Rinse canned beans very well, drain, then mostly lightly mash in a large mixing bowl: leave just enough partial bean chunks to provide for an interesting texture, but not so large chunks as to cause the patties to fall apart when baked. Chop and dice and mix all veggies, then add to the mashed garbanzos with the cooked quinoa and flour, parmesan, salt and pepper. Break and stir the eggs, or in lieu of eggs the ground flax seed, then stir the balsamic vinegar and eggs into the bean mixture. Batter will be very sticky and heavy. Use a 1/4 c scoop, then your palm to form lightly flattened round patties. Bake about 18 minutes, then check the bottoms; flip carefully and bake for another 10 minutes or so, until lightly browned both bottom and top, and a toothpick comes out clean. Makes 12-14. Cool on baking sheet for 5 minutes. These store well in an airtight container in the fridge for a couple days, also freeze well when separated by wax paper.