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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup, chopped | Onion, chopped | 1 | cup pieces | mushrooms, chopped | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | green pepper, chopped | 2 | cups | chickpeas (15oz can) | 1/2 | can (6 oz) | tomato paste | 1 | cup, grated | carrot, grated | 4 | ounces | low-fat mozzarella | 1 | medium | egg | 1 | teaspoon | Spices, ground cumin | 1 | teaspoon | dill weed | 1 | teaspoon | garlic minced | 1/4 | teaspoon | cayenne pepper | 1 1/2 | teaspoons | mustard, french style | 1 | cup | bread crumbs |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350F. Spray a cookie sheet with vegetable oil spray. | | 2 | Saute onions, mushrooms, and peppers in a nonstick skillet sprayed with vegetable oil. Stir in cumin, dill, cayenne, garlic, and mustard. | | 3 | Meanwhile, mash chickpeas; add egg and tomato paste. Mix in above sauteed vegetables, carrots, mozzarella, and bread crumbs. | | 4 | Divide into 8 patties. Bake for 20 minutesthen turn over and bake for another 10 minutes. |
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