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Potato and hummus fingers

Author: Amira

Ingredients

  • 1 lb russet potatoes.
  • 1 can garbanzo bean. 15 oz
  • Salt and pepper to taste.
  • 2 eggs beaten.
  • * Flour and breadcrumbs for dredging.
  • Browned ground meat - optional.

Instructions

  • In a pan over medium-high heat put the diced potatoes, cover with cold water and season with some salt- about 1 Tbs.
  • Cook on gentle boil until done- will take from 15 to 20 minutes.
  • Drain the potato and mash with a fork or a potato masher.
  • For more texture, you can mash the chickpeas along with the potatoes with a masher or use your mixer.
  • Mix the mashed potatoes with the mashed chickpeas until well incorporated, adjust the seasoning.
  • **Form into fingers- or balls- and stick them into your fridge until firm enough to handle.
  • When you are ready to eat, take them out of the fridge, dredge them in flour then egg, then the breadcrumbs.
  • Bake in a 400F oven or shallow fry in your pan until it reaches the desired color.
  • Enjoy!!

Notes

* I assume you'll need a cup of each.
** You might as well want to stuff them with browned ground meat or any stuffing of your choice.