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

Calories150
From Fat10%
From Saturated Fat3%
From Sugar5.78%
Sodium330mg

Ingredients

Ingredient 6 servings 50 servings
ONION, RAW1/3 C3 2/3 C
CARROTS, RAW3 Tbsp3/4 C
CELERY3 Tbsp3/4 C
OIL, TRANSFAT FREE1 OZ7.5 OZ
LEMON JUICE, CANNED OR BOTTLED1 3/8 Tsp4 Tbsp
CHICKPEAS1 1/3 C11 C
BROWN RICE, COOKED1/3 C3 2/3 C
EGGS, WHOLE, RAW3 Tbsp1 3/4 C
GARLIC POWDER1 3/8 Tsp3 Tbsp
PAPRIKA1/8 Tsp1 1/4 Tsp
OREGANO LEAVES, DRIED1/8 Tsp1 1/4 Tsp
CURRY POWDER3/8 Tsp1 Tbsp
SALT, TABLE3/8 Tsp1 Tbsp
WHEAT FLOUR, WHOLE-GRAIN1/4 C2 1/3 c
POTATO, INSTANT GRANULE1/3 C3 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.