Prep Time: 30 minutes
Cook Time: 10-14 minutes
2 small russet potatoes, peeled and cut into 1-inch cubes
1 teaspoon sunflower or extra virgin olive oil
6 medium green onions (or scallions), white and green parts cut into 1-inch strips
1 15-ounce can chickpeas (garbanzo beans), rinsed and drained
1/2 cup ketchup
1/4 cup sunflower seeds, toasted and ground into a coarse powder in spice grinder or blender
1-1/2 cups plain bread crumbs
sea salt (to taste)
Add 3 to 4 inches of water to a large saucepan.
Add potatoes to a steamer basket, cover and bring water to a boil.
Cook until tender, 15 to 18 minutes.
Drain potatoes and transfer to a small bowl.
Mash with a fork.
Transfer 1-1/2 cups mashed potatoes to the workbowl of a food processor.
Heat oil in small skillet over medium heat.
Add scallions and cook until limp, 3 to 5 minutes.
Add scallions, chickpeas, ketchup, and ground sunflower seeds to food processor.
Pulse on and off several times until ingredients are well blended.
Transfer mixture from food processor to large bowl.
Add bread crumbs.
Mix by hand using a large spoon until all ingredients are thoroughly combined.
Season with salt to taste.
Mixture will be moist, but should hold together well.
Divide and shape mixture into eight patties approximately 3-inches across and 1/2-inch thick.
Add extra bread crumbs if patties don't hold their shape.
Prepare grill or preheat broiler.
If using a grill, place patties on vegetable grid to avoid sticking.
If using the broiler, place patties on a broiler pan or large cookie sheet lined with lightly oiled piece of aluminum foil.
Grill over medium-hot coals or broil 3 to 6 inches from heat until lightly browned, approximately 5 to 7 minutes per side.
Check often to prevent burning.
Remove from heat.
Transfer to serving platter and serve with favorite toppings and condiments.