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Main dishes

Garbanzo Cakes with Tomato Sauce

Garbanzo Cakes with Tomato Sauce recipe
photo by:kraft
Skillet-cooked until crisp and golden brown, these tasty garbanzo cakes are served with cinnamon-spiced tomato sauce.
time
prep:
30 min
total:
30 min
servings
total:
6 servings

What You Need

34
 round buttery crackers
2
cans   (15 oz. each) chickpeas (garbanzo beans), rinsed
1
 Eggland's Best® egg
1
 onion, cut in half, divided
1
cup  KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA
2
cans  (8 oz. each) tomato sauce
1
 cinnamon stick
2
Tbsp.   chopped fresh cilantro

Make It

PROCESS crackers in food processor until fine crumbs form. Add chickpeas, egg and half the onion; process just until blended. Transfer to bowl. Add cheese; mix just until blended. Shape into 12 patties, using about 1/4 cup for each.

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add 6 patties; cook 5 min. on each side or until crisp and golden brown on both sides. Remove from skillet; cover to keep warm. Repeat with remaining patties.

MEANWHILE, slice remaining onion. Cook in medium skillet sprayed with cooking spray on medium-high heat 5 min. or until crisp-tender, stirring frequently. Stir in tomato sauce. Add cinnamon stick. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally. Remove and discard cinnamon stick.

SERVE patties topped with sauce and cilantro.

Eggland's Best® is a registered trademark owned by Eggland's Best, LLC.

Kraft Kitchens Tips

From our partners at Eggland’s Best®
“Eggland’s Best® eggs come from hens that are fed a unique all-vegetarian diet, making for an amazing-tasting dish.  Another bonus? They have 25% less saturated fat than ordinary eggs.”
Make Ahead
Uncooked patties can be stored in refrigerator up to 8 hours before cooking as directed.
Special Extra
Add 1/2 tsp. ground red pepper (cayenne) to chickpea mixture before shaping into patties.
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