Ingredients
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13 baby carrots, steamed
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1/2 cup chickpeas, drained (cooked or canned)
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1 clove garlic
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1/4-1/3 lb imitation crabmeat, chopped
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3 large asparagus spears, chopped,divided
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3/8 teaspoon curry powder
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1/8 teaspoon cayenne pepper (or more if you like the heat ;)
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1/4 teaspoon ground cumin
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black pepper, to taste
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3 slices whole wheat bread, toasted,made into crumbs,divided (put half in a shallow bowl or plate)
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oregano
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1 scallion, chopped,divided
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1/2 limes or 1/2 lemon, juice of
Instructions
- Puree first 4 ingredients together to smooth consistency.
- Add in half of the asparagus and half the scallions and pulse.
- Put mixture into a medium mixing bowl.
- Mix in crab, remaining asparagus and scallions, seasonings, and half the breadcrumbs.
- The mixture will be sticky, but form into 6 patties and coat with remaining breadcrumbs.
- Shake on oregano liberally on both sides and black pepper, to taste.
- **TWOOPTIONS** Cook in a nonstick skillet with a little water and veggie broth (or cooking spray).
- OR bake at 375*F for 20 minutes, flipping once halfway through.
- Enjoy as is or as a sandwich.