Memories of Szechuan

Yesterday we learned a hard lesson: Never eat these before and interval workout.

Szechuan Chickpea patties.

Don’t get us wrong, these are really, really good. They have a fabulous texture, and amazing flavour, but they just don’t sit well when you try and run your brains out in 35 degree weather.

Beans + workout = bad call Julie and Brittany. Oh well, live and learn. And lets be real we only regret eating them a little bit – they were so yummy!

Our plan was to make lots and freeze them so we had a bunch on hand for quick lunches and meals (that’s the name of the game during the school year!) but this recipe ended up making a wopping 5 patties. Looks like we’re just going to have to make more! 🙂

We suggest that everyone who likes szechuan make these, we promise you won’t be disappointed! Just don’t eat them before a workout. 😉

Szechuan Chickpea Burgers

Prep: 10 min

Cook Time: 10 min

Makes: ~5 burgers

Ingredients:

3 c. cooked chickpeas
1/4 c. peanut butter
1 tbsp soy sauce
1 tbsp lime juice
1/2 tsp ground ginger
1/2 tsp garlic powder
1/2 c. finely diced onion
1/2 c. finely diced red bell pepper
1/2 tbsp siracha (or other hot sauce)
salt and pepper, to taste

Directions:

In a large bowl, mash chickpeas until they reach a past-like consistency with a few chunks.
Add all other ingredients and stir until fully incorporated and everything is evenly combined.
Heat some coconut or olive oil in a non-stick frying pan over medium-high heat.  Using a 1/2-cup at a time, form the mixture into patties.  Place in the frying pan and cook for 5 minutes on each side, or until heated through and the outsides are slightly crispy.

~twosaucysisters

What kinds of foods do you like to make big batches of to freeze for later?
Have you ever eaten something that didn’t sit well for a workout later on?