2 tbsp (30 mL) olive oil, divided
½ cup (125 mL) frozen Green Giant® Sweetlets Peas
½ cup (125 mL) frozen Green Giant® Corn Whole Kernel
½ cup (125 mL) chopped onion
2 cloves garlic, minced
¼ cup (60 mL) diced red pepper
1 tsp (5 mL) salt
½ tsp (2 mL) each pepper and cumin
1 can (19 oz) chickpeas, drained and rinsed
½ cup (125 mL) flour, divided
1 egg, beaten
1 cup (250 mL) Panko breadcrumbs
1 cup (250 mL) vegetable oil, for frying
12 slider buns
6 large leaves lettuce, torn in half
2 tomatoes, sliced and
1 avocado, sliced
Heat 1 tbsp (15 mL) olive oil in a medium non-stick skillet set over low heat. Add frozen vegetables, onion, garlic, red pepper, salt, pepper and cumin and cook on medium heat for 7 to 8 minutes, or until red pepper is tender.
Meanwhile, pulse chickpeas with 2 tbsp (30 mL) flour, remaining olive oil and 1 tbsp (15 mL) water until coarse. Add half the cooked vegetable mixture and pulse until coarsely chopped. Transfer mixture to a medium bowl and fold in remaining vegetable mixture.
Form chickpea mixture into 12 round patties, about ½ inch (1.5cm) thick. Place remaining flour, beaten egg and Panko into three separate shallow dishes. Working with one patty at a time, dip and coat with flour, then egg, then Panko. Set aside on a plate.
Heat vegetable oil in medium skillet over medium-high heat. Fry patties, in 3 batches, for 3 minutes or until golden and crisp on both sides.
Spread sriracha mayonnaise on bottom halves of slider buns. Serve patties in buns topped with lettuce, tomato and avocado slices.
Tip: Add a minced Jalapeno pepper to peas and corn when cooking, for an added kick.
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