Curried Chickpea Cakes

This makes a great summer meal.  It is very simple to make if you have cooked brown rice on hand.  Cooked brown rice freezes well, so whenever you cook rice, make extra so you have it on hand when you need it to make meal prep simpler.  Serve this as a main course with a side salad and some seasonal fruit.
1 15 oz can chickpeas, drained and rinsed
1/3 cup sliced green onions
1/3 cup coconut milk
2/3 cup breadcrumbs
1 tsp curry powder
1/2 tsp nutmeg
1/2 tsp cumin
2/3 cup cooked brown rice
1/2 tsp salt
-Pulse chickpeas in blender or food processor, then combine all ingredients in large mixing bowl with a spoon.  Add additional coconut milk if mixture is too dry.
-Bake using one of the methods below and serve with Avocado salsa (recipe below).  Serve warm or at room temperature

Avocado Salsa:
1 avocado, diced
2 TBS red onion, diced
1 red,  yellow, or orange pepper, diced
2 TBS fresh lemon or lime juice
diced cucumber and tomatoes (optional)
fresh cilantro (optional)

Option 1 Cooking Method--BAKED Patties:
-Brush 11x17 pan with olive oil.  Using large or small cookie scoop, plop balls onto cookie sheet and flatten with hand of spatula to desired patti thickness.
-Bake 400 20 minutes.  Remove pan from oven, flip patties and bake 10 minutes more.

Option 2 cooking Method--BAKED Balls (pictured):
-Brush 11x17 pan with olive oil
-Using large cookie scoop, place balls on greased pan.  Bake 400 for 20 minutes.

Option 3 Cooking Method--Griddle Style (pictured):
-Oil pancake griddle.  Spoon a ball of mixture.  Flatten with hand or spatula.  Cook until browned on one side, then flip to cook on the other side.

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