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Baked Curry Bites

Preheat oven to 400F. Drain and rinse beans and place in stock pot with roughly cut cauliflower. Add vegetable broth, salt and curry and cook covered over medium heat until cauliflower is very soft (about 12 minutes). The broth will not cover veggies, but that is fine. They will steam soft. Use an immersion blender or food processor to puree. Next stir in breadcrumbs until dry enough to form patti. . .

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Servings: 6

Prep Time: 00:20

Cook Time: 00:20

Main Ingredients

1 head of cauliflower

2 cans of organic no salt garbanzo beans

1/2 cup vegetable broth

2 tsp curry powder

1 tsp salt

1 1/2 c breadcrumbs

Preparation

1Preheat oven to 400F.

2Drain and rinse beans and place in stock pot with roughly cut cauliflower. Add vegetable broth, salt and curry and cook covered over medium heat until cauliflower is very soft (about 12 minutes). The broth will not cover veggies, but that is fine. They will steam soft.

3Use an immersion blender or food processor to puree. Next stir in breadcrumbs until dry enough to form patties. (Adjust the amount of breadcrumbs as needed.)

4Form thin patties along a silicone baking sheet or parchment paper. I like to actually pipe these with a pastry bag, to ensure a uniform thickness and size. Bake for about 25 minutes- until crispy around the edges and stiff enough to lift with a spatula. If your patties are on the thicker side, you make want to flip them halfway through. I make them as thin as possible to avoid that extra step!

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