Eastside Road, —
LINDSEY'S BEEN LOOKING at back issues of Sunset magazine, and today she came up with this sandwich. Chickpea flour, salt, pepper, cayenne and cumin; a little water to make a batter; cook over medium heat until thickens. Spoon into a pan; stir in chopped parsley. Spread in an oiled pan and let it cool.Lemon mayonnaise.
Shredded carrot and radish slaw (with olive oil, salt, pepper).
Cut chickpea mixture into sandwich-sized rectangles, set them in an oiled pan, broil until golden, turning once.
Spread mayonnaise on toasted split rolls, put salad greens on one side of each roll and top with slaw, then a couple of the chickpea patties.
I liked them and would welcome them again, any time. Sorry the photo's a little dark.
Barbera d'Asti, La Loggia, 2010
1 comment:
Aha...I thought this sounded familiar. Probably because I've eaten it at the Garden State cart here in Portland. Which sadly is no longer. So thanks for pointing me to the recipe!
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