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Chickpea Patties A Vegetarian Delight

Merri Lou Dobler Correspondent

What do Kim Basinger, Dustin Hoffman, Fred (Mr.) Rogers, Tony LaRussa and Boy George all have in common?

They’re vegetarians. It’s a lifestyle that many people have adopted and many more are considering at this time of year as they try to shed some extra holiday pounds.

About 12.5 million Americans are vegetarians, and an estimated 1 million more join them every year.

Vegetarian Times, which has been around for 20 years, is one of my favorite magazines. Inspirational as well as educational, it offers delightful recipes that are not only eye-appealing but delicious.

Now the magazine has come out with a collection of meatless meals. More than 600 recipes are included in the “Vegetarian Times Complete Cookbook.” It’s a real treasure box that offers basic information on planning a healthy vegetarian diet, cooking techniques, dozens of menus and a glossary of vegetarian ingredients.

Recipes are not overwhelming in this cookbook, nor are they loaded with unusual ingredients. There’s an “Under Thirty Minutes” section, and a number of pasta recipes are also manageable in a relatively short time.

This legume recipe is simple to make and is easily served with baked potatoes and some greens. If you’ve got a leftover can of cranberry sauce in your cupboard, open it up. It’s the perfect complement for these chickpea patties.

Golden “Chicken” Patties From “Vegetarian Times Complete Cookbook” (Simon & Schuster-Macmillan).

2 (15-ounce) cans chickpeas (garbanzo beans)

1-1/2 cups quick oats

1 clove garlic, minced

Salt to taste

Dash freshly ground black pepper

2 to 3 tablespoons vegetable oil

Cranberry sauce (optional)

Drain the chickpeas and reserve the liquid. In a food processor or blender, process the chickpeas with 1/2 cup reserved liquid. If the puree is dry, add more liquid, a tablespoon at a time, to achieve a smooth, thick paste.

Place the chickpea puree in a mixing bowl and add the remaining ingredients except the oil and cranberry sauce. Mix well, adding additional water or oats as necessary to make a mixture that keeps its shape.

Shape into 8 patties. In a heavy skillet, heat the oil and fry the patties until golden brown on each side, about 20 minutes total. Top with cranberry sauce, if desired, and serve.

Yield: 8 servings.

Nutrition information per serving: 188 calories, 8 grams protein, 6 grams fat (29 percent fat calories), 26 grams carbohydrate, no cholesterol, 38 milligrams sodium, 3 grams fiber.

, DataTimes MEMO: The goal of Five and Fifteen is to find recipes where you can do the shopping in five minutes and the cooking in 15. Merri Lou Dobler, a registered dietitian and Spokane resident, welcomes ideas from readers. Write to Five and Fifteen, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

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The goal of Five and Fifteen is to find recipes where you can do the shopping in five minutes and the cooking in 15. Merri Lou Dobler, a registered dietitian and Spokane resident, welcomes ideas from readers. Write to Five and Fifteen, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

The following fields overflowed: SUPCAT = COLUMN, RECIPE - Five and Fifteen