Mmm… do you prefer sweet breakfasts or savory? Nine times out of ten I’m usually in the sweet camp… you know: smoothies, cereal, oatmeal, toast with PB&J, pancakes, sweetened soy lattes, etc. But every once in a while I get a hankering for something substantial and complex. A breakfast casserole perhaps, or a tofu scramble with tempeh bacon.
Being tight on money lately has encouraged me to really be aware of how much food I tend to waste and how I can incorporate fresh produce into more shelf-stable staples I already have sitting around in my kitchen. The inspiration for this recipe came from a bag of frozen, grated hash browns.
Combine protein-rich chickpea flour, fresh spinach, spices, and chopped scallions with this base and you have a satisfying brekkie in absolutely no time.
Chickpea Hash Brown Fritters
(measurements are approximate)
Makes 5-6 fritters
2 T peanut or canola oil
1.5 c chickpea (garbanzo bean) flour
1 – 1.5 c water
2 c frozen hash browns or freshly grated potato
1 c chopped fresh baby spinach
1/2 t garlic powder
1/4 t salt
1/4 t black pepper
2-3 T chopped scallions for garnish
- Heat the oil in a large skillet over medium heat while you throw together the “batter”.
- Mix the chickpea flour and enough water together until you have a paste that’s not pancake-batter thick, but also not runny. Toss in the hash browns and chopped spinach and mix until you have a consistency which an easily be man-handled into patties.
- Form 5-6 patties from the mixture with your hands and place 2-3 at a time in the skillet, browning them on each side.
- Top with the scallions or any other creative garnish and enjoy!
This would be great with any variety of veggies added into the mixture – but spinach is a great place to start and it’s a great way to use up the greens lingering in your fridge which are bordering on no longer being salad-grade. Yum!