1 can chickpeas (if your name is Jordan Page, someone should probably tell you they are called garbanzo beans so you don't go to three stores looking for them)
1/3 cup green onions
1/3 cup coconut milk (I used Almond milk)
2 tsp evaporated cane sugar (I used the regular stuff)
2/3 cup breadcrumbs, plus 1/4 for coating
1 tsp curry
1/2 tsp nutmeg
1/2 tsp cumin
2/3 cup brown rice, cooked
In a food processor, combine the chickpeas and onions and pulse until fairly smooth. Transfer to a mixing bowl and add milk, sugar, 2/3 cup breadcrumbs and spices. Then stir in brown rice. Mold into 10 patties and coat with remaining breadcrumbs. You are supposed to sear them in a bit of oil - but mine were falling apart, so I seared quickly and then finished in the oven.
I served the cakes over fresh spinach and topped with salsa, avacado and pumpkin seeds. Jordan was pretty crazy about these, but I felt like something was missing. I will definitely make them again - maybe increasing the amount of milk (needed more liquid), decreasing the amount of rice and playing around with the spices a bit.
It sure did look pretty!