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