Boil potatoes until they are tender. Drain and let cool. After
potatoes are cool, peel off the skin and use large holes on hand
shredder to shred potatoes into a bowl. NOTE NEXT TIME USE MASHED
POTATOES
Dry chickpeas with paper towels to make sure they are very dry.
Place in chopper and process until medium chopped texture, not to
pulp, but still having some larger pieces mixed in with the smaller
pieces.
Mix all ingredients together, adjust spices to your taste. Spread both
hands with canola oil.
Divide mixture into 8 to 10 1/4 cup patties, form a tight ball and
then flatten to a pattie making sure edges are smooth. Make Pattie
about 1/2 thick. NEXT TIME MAKE LARGER PATTIE
TO FRY
Heat oil in pan (should cover the surface generously). Heat until a
small sample of Pattie sizzles when placed in pan. Fry on both
sides until both are golden brown.
TO BAKE
Heat oven to 350 F (375 F in convection oven). Brush each side of
formed pattie with oil, place on cookie sheet covered with teflon
foil which has been brushed with oil.
Cook 20 minutes, then turn and cook another 20 minutes, turn over
again and get both sides to a golden brown. Watch carefully not to
over cook. Let cool on pan.
BAKE UNTIL LIGHT BROWN - WILL DARKEN IF REHEATED.
To reheat either version, microwave on 50% for 30 seconds, then place
in preheated 300 F oven for about 15 minutes.
Have not yet reheated from frozen leftovers - will report later.
