Curry Chickpea Cakes

I'm kind of obsessed with all things curry these days so this will probably be one of many curry inspired recipes you will see on here.  These are good though because even if you don't like curry, you can make them with some other spices and and head in a totally different flavor route.  Still, I recommend the curry route:)

Curry Chickpea Cakes

1 (15 oz) can chickpeas, drained and rinsed
1/3 cup minced (tiny, tiny pieces) green onions (green and white parts)
1/3 cup light coconut milk
2 tsp. sugar
1/2 cup breadcrumbs (you may need more so keep it handy)
1 tsp. curry powder (or more depending on how much you like curry!)
1/2 tsp. nutmeg
1/2 tsp. cumin
1 cup cooked brown rice
1/2 tsp. sea salt
1/4 cup olive or grapeseed oil

Combine chickpeas and onion in food processor or blender and pulse until combined and smooth*.  Transfer to large bowl and add the coconut milk, sugar, breadcrumbs, curry, nutmeg and cumin.  Stir all together until well combined.  Stir in brown rice and salt and mix well.  You are going to form the mixture in to patties, so if it seems like you need more breadcrumbs to make them stick together, add it.  Mold mixture in to small patties (probably about 8).  Heat oil in a large saute pan over medium heat.  Add the patties 4 at a time and saute until a nice golden brown (about 5-7 minutes each side).  Do the same thing with the second batch.  Transfer to a paper towel lined plate to drain.  Serve warm.

* If you don't have a food processor or blender, you can just mash the chickpeas and onions up with a potato masher.  It will just take some muscles.
** These are yummy on their own, but they are also awesome served over a salad with a vinaigrette.  I also eat them chopped up in a pita with cooked tabouli, some lettuce and diced tomato and a drizzle of vinaigrette.