Ingredients:
13 baby carrots, steamed
1/2 cup chickpeas, drained ( cooked or canned)
1/2 limes or 1/2 lemons, juice of
1 clove garlic
1/4-1/3 lb imitation crabmeat, chopped
3 large asparagus spears, chopped,divided
1 scallions, chopped,divided
1/2 teaspoon curry powder
1/8 teaspoon cayenne pepper ( or more if you like the heat 😉
1/4 teaspoon ground cumin
black pepper, to taste
3 slices whole wheat bread, toasted,made into crumbs,divided ( put half in a shallow bowl or plate)
oregano
Directions:
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.
Servings: Serve
Time preparation: 20 min.
Time total: 50 min.