1/2 C panko crumbs (lightly toasted in oven , optional)
1 English Cuke, peeled, seeded, corsely chopped
Salt and Pepper
1 1/4 C Greek yogurt (2%)
6 scallions, sliced thin
1/4 C chopped fresh cilantro
2 large eggs
4 Tb olive oil
1 tsp garam masala (or curry powder, or cumin)
1/8 tsp cayenne pepper
2 - 16 Oz cans of chickpeas
1 medium shallot, minced
lime wedges to serve.
Toss shredded cake with 1/2 tsp salt and let drain in a colander for 15 minutes. Gently squeeze excellent moisture from cuke, then combine with 3/4 C yogurt, 2 Tb scallions, 1 Tb cilantro in a bowl. Season with salt and pepper and then set aside. (Not necessary, but if you have it and it appeals to you, consider adding 1 to 2 tsp minced garlic and/or dill to the tzatziki)
Whisk eggs, 2 Tb oil, garam masala, cayenne and 1/4 tsp salt together in a bowl. Place beans in a large bowl and mash with a potato masher until mostly smooth. Stir in panko crumbs, egg mixture, shallot, remaining yogurt, scallions and cilantro. Form chickpea mixture into 1 inch patties. Heat 1 Tb oil in a large nonstick pan over medium heat. Add help of the patties and cook until well browned, 4 to 5 minutes per side. Transfer to a plate, tent loosely with foil. Repeat with remaining oil and patties
Serve warm with tzatziki and lime wedges.