Ingredients1 lb. Baby red potatoes
1 Carrot, medium, quartered
1 Red onion, small, quartered
2 Serrano chiles, quartered
2 cups Chickpeas, cooked (or chickpeas, 15 oz. can, drained 1 ea. and rinsed)
1 cup Cilantro, roughly chopped
¼ cup Peanut flour, dark roast
1 teaspoon Garam Masala
1 teaspoon Dried mango powder (amchur)
1 teaspoon Toasted cumin powder
¼ teaspoon Cayenne pepper
2 teaspoon Kosher salt
½ teaspoon Black peppercorns, cracked
1 cup Peanut flour, light roast
1 cup Roasted salted peanuts, coarsely chopped
Peanut oil, for greasing grill grates
¼ cup Peanut oil
1 Tomato, small, quartered
Place all of the remaining ingredients except for the light roasted peanut flour, chopped peanuts, and peanut oil into the bowl of a food processor and process until fine. Add the potatoes and pulse to incorporate. Transfer the mixture to a bowl, fold in the chopped peanuts, cover with plastic wrap, and refrigerate for at least 2 hours or overnight (chilling makes the mixture easier to handle).
Place the light roasted peanut flour in a shallow dish. Form the mixture into 8 equal and thick patties and gently press each in peanut flour, coating the patty on all sides. Place the patties on a plate, cover with plastic wrap and refrigerate for at least 2 hours or overnight ( at this point, the patties can be placed on a baking sheet and frozen; after freezing, individually wrap in plastic wrap and place in re-sealable plastic bags for up to 2 months).
Heat your grill to a medium-high heat (you should be able to hold your hand 5 inches above the grate for no more than 3 to 4 seconds). Pour some peanut oil into a small bowl.
Wad up a couple paper towels and dip them into the oil. Using tongs, rub the oiled paper towels onto the grill grate to grease it. Brush one side of each patty with some peanut oil and place the oiled side on grill.
Brush the top of the patty with more peanut oil. Cook until each side is browned and crisp, about 8 to 12 minutes without moving (if you move the patty, it will lose its crust and may crumble). Serve on buns or in pita with ketchup.
Nutrition information per serving:
Calories from Fat: 49
Trans fats: 0