| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dec., Fatfree, Prodigy | 4 | Servings | |
INGREDIENTS
| 12 | oz | Canned chickpeas, drained |
| 3 | T | Dry bread crumbs |
| 2/3 | c | Instant nonfat dry milk |
| 4 | Egg whites, lightly beaten | |
| 1/8 | t | Garlic powder |
| 1/8 | t | Dried basil |
| 1/4 | t | Dried oregano |
| 1/2 | t | Dry mustard |
| 1 | t | T worcestershire sauce |
| Salt and pepper, to taste |
INSTRUCTIONS
In a blender container or food processor, combine all ingredients and process until smooth. Preheat a nonstick skillet or griddle over medium heat. Drop mixture onto griddle or pan making twelve 3 inch patties. Cook till brown on both sides turning once. Nutrition (per serving): 426 calories Total Fat 6 g (12% of calories) Source: Lean and Luscious, Page(s): 307, Date Published: 1987, by Bobbie Hinman & Millie Snyder : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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