Chick Pea Hush Puppies
By Ryan M., Joan M. and lorene p. from Frank Porter Graham, Chapel Hill, NC.
Description
A delicious baked finger food to be paired with your favorite dipping sauce. Chick peas and brown rice, blended with a curry spice mix and crunchy veggetables.
Nutrition Facts
Serving size: 2.25 OZ
| Calories | 150 |
| From Fat | 10% |
| From Saturated Fat | 3% |
| From Sugar | 5.78% |
| Sodium | 330mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| ONION, RAW | 1/3 C | 3 2/3 C |
| CARROTS, RAW | 3 Tbsp | 3/4 C |
| CELERY | 3 Tbsp | 3/4 C |
| OIL, TRANSFAT FREE | 1 OZ | 7.5 OZ |
| LEMON JUICE, CANNED OR BOTTLED | 1 3/8 Tsp | 4 Tbsp |
| CHICKPEAS | 1 1/3 C | 11 C |
| BROWN RICE, COOKED | 1/3 C | 3 2/3 C |
| EGGS, WHOLE, RAW | 3 Tbsp | 1 3/4 C |
| GARLIC POWDER | 1 3/8 Tsp | 3 Tbsp |
| PAPRIKA | 1/8 Tsp | 1 1/4 Tsp |
| OREGANO LEAVES, DRIED | 1/8 Tsp | 1 1/4 Tsp |
| CURRY POWDER | 3/8 Tsp | 1 Tbsp |
| SALT, TABLE | 3/8 Tsp | 1 Tbsp |
| WHEAT FLOUR, WHOLE-GRAIN | 1/4 C | 2 1/3 c |
| POTATO, INSTANT GRANULE | 1/3 C | 3 2/3 C |
Preparation
1) In a food processor, add diced onions, carrots, celery, oil and lemon juice and blend well.
2) Add chick peas, cooked brown rice, spices, salt, and egg to food processor and blend until a smooth, thick dough begins to form.
3) Turn mixture into a large bowl and fold in flour.
4) Pour instant potatoes into a hotel pan. Using a #40 Scoop, scoop out puppies and coat each one with instant potato. Spray a baking sheet with pam and place puppies on sheet tray. Lightly spray puppies with pam and bake in convection oven at 350 degrees for 15-20 minutes unitl the inside of the puppies reach an internal temperature of 141 degrees and begin to turn brown. Serve puppies with your favorite dipping sauce.
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