Ewa and Anders Rydåker lead busy lives, so they try to reserve Friday nights for staying home and spending time together.
"It's our time to talk over what we've been doing, what's happening in the world, all kinds of things," said Ewa. Friday is also Ewa's night to try a new recipe or repeat a favorite old one. Ewa, who is from Sweden, cut out this recipe for chickpea (also known as garbanzo bean) patties from a Swedish magazine.
The Rydåkers liked the original version, but were even more enthused when the patties were mixed with ground turkey. Either way, it's a quick and economical supper dish.
The patties can be served with potatoes or rice. A simple sauce for them is plain yogurt mixed with fresh or dried mint and chili sauce to taste. The original sauce also called for paprika and eggplant purée, which is difficult to find readymade in this country.
To make the chickpea-turkey version of the patties, simply mix equal amounts of the processed peas and ground turkey together, add the spices and fry.
Anne Gillespie Lewis is a Minneapolis author. Have recipes or thrifty tips to share? Send them to thethriftycook@gmail.com or by mail to Taste/ Thrifty, Star Tribune, 425 Portland Av. S., Minneapolis, MN 55488
