Ingredients:
- 1 can hearts of palm, packed in water, rinsed and drained- mention removing salt
- 1 can artichoke hearts, packed in water, drained and gently squeeze excess water
- 1/2 can drained and rinsed garbanzo beans
- 1/2 cup wasabi peas and 1/4 cup crushed potato chips Or 3/4 cup Panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried dill or 1 tablespoon of fresh dill (parsley or cilantro are also a good herb selection for this recipe)
- 1/2- 1 teaspoon kosher salt
- 1/2 teaspoon lemon pepper blend OR ½ teaspoon grated zest and ¼ teaspoon pepper
- 1/2 – 1 teaspoon cholula or tabasco
Directions:
- Preheat oven to 400*
- Line cookie sheet with parchment or silicone baking sheet.
- Blend all ingredients in a food processor or mini-chopper so that it remains full of small chunky pieces, do not over blend.
- Taste: add salt, pepper and hot sauce to adjust to your liking.
- Scoop and gently press to flatten topside onto silicone baking sheet or parchment paper.
- Bake for 8 minutes, then gently flip, and cook an addition 5-8 minutes until golden brown. Remove from oven and let settle for 5 minutes.
Serve with avocado aioli, balsamic glaze or cocktail sauce. Excellent meal over grilled vegetables and rice or on top of a salad. Also makes a great appetizer, just make bite-sized patties and decrease the cooking time.