The Meat Lover's Meatless Cookbook - Kim O'Donnel [26]
Using a food processor or heavy-duty blender, pulverize the chickpeas, using the “pulse” function. Pulverize until the beans just form a paste that sticks together when you squeeze it in your hand. Be careful not to overprocess the chickpeas; too smooth, the batter will fall apart when cooking.
Add the rest of the ingredients (except the oil) and combine using the “pulse” function. After being pulsed approximately twelve times, the batter will be somewhat grainy and speckled with herbs.
Refrigerate the batter for about 1 hour, until firm.
Meanwhile, make the yogurt rémoulade or cocktail sauce (details follow).
Remove the batter from the fridge and shape into patties, using a scant ⅓-cup measure. Be careful not to overhandle the batter.
Preheat the oven to 350°F.
Place the patties on a plate or baking tray and cover with plastic wrap. Return to the fridge and chill for an additional 10 to 15 minutes.
In a shallow 12-inch skillet, heat ¼ cup of the oil over medium-high heat. Gently place the patties into the hot oil in small batches (don’t crowd the pan) and fry the first side until golden brown, about 3 minutes. (If you’re the impatient sort, set a timer and relax. These things don’t like to be fussed with.)
Gently turn onto the second side and cook for an additional 3 minutes. Transfer to a baking tray to finish cooking in the oven for 8 minutes. (Before frying the next batch, heat the remaining oil.) The patties will have a somewhat drier appearance on the outside, which is a good thing.
Serve on a bun with the rémoulade, cocktail sauce, or a schmear of mustard-mayo.
Makes 8 patties
YOGURT RÉMOULADE
INGREDIENTS
½ cup plain yogurt (if you like
thick sauce, look for Greek-
style yogurt)
¼ cup chopped fresh parsley
2 teaspoons Dijon mustard
Squeeze of ½ lemon
2 to 3 cornichons or bread-and-
butter pickles, diced
1 teaspoon of your favorite hot
sauce
⅛cup onion or shallot, diced
¼ teaspoon saltZit
HERE’S WHAT YOU DO:
In a small mixing bowl, stir the yogurt with a fork, to loosen. Add the rest of the ingredients and stir to combine. Taste for salt, acid, and heat and season accordingly. This is an ad hoc sauce open to all kinds of kitchen improv. Have your way with this one!
Makes ¾ cup
COCKTAIL SAUCE
INGREDIENTS
½ cup ketchup
3 tablespoons prepared
horseradish
Juice of ½ lemon, plus more to
taste
⅛ teaspoon cayenne (optional)
Salt (optional)
HERE’S WHAT YOU DO:
Combine all the ingredients in a small bowl and stir to combine. It is unlikely you will need salt, but taste and add if need be.
Makes ¾ cup
CORN KERNEL SALAD
The constant in this dish is the corn kernels (and salt). Everything else is subject to cook’s preferences, mood, and availability of ingredients. Tomato hater? Try ½ cup of blueberries instead. No red onion in the house? Use up the scallions. This is a template meant to be played with.
INGREDIENTS
4 ears corn (estimate 1 ear
per person)
2 teaspoons saltZit
½ cup fresh basil leaves, torn,
or fresh flat-leaf parsley or
cilantro, finely chopped
½ cup red onion, diced
Juice of 1 lime
2 to 3 tablespoons olive oil
12 to 15 small tomatoes (such as
cherry, grape, or pear), sliced
in half
1½ teaspoons Madras curry
powder (Plan B: ½ teaspoon
ground cumin, ½ teaspoon
ground coriander, ¼ teaspoon
ground cinnamon, and ⅛
teaspoon cayenne)
Ground black pepper
HERE’S WHAT YOU DO:
Husk the corn thoroughly, including the interior silk. Lay the corn on a work surface. Use one hand to anchor the corn, while you place the edge of a sharp, wide knife against the kernels. Move the blade away from your anchoring hand, in a horizontal direction, allowing the kernels to fall as they are cut.
In a small saucepan, bring 2 cups of water to a boil. Add the salt and kernels and cook for about