Chickpea and corn cakes

It was one of those nights that I wanted to use up ingredients we already had in the fridge. Came across some ears of corn and a can of chickpeas, and decided to make some patties. A dollop of hummus on top makes this dish chickpea heaven. This turned out to be a really wholesome, delicious, simple dinner. I served it alongside some steamed green beans (al dente, if you will) tossed with a little balsamic vinegar, walnut oil, and some garlic. Sometimes a simple dinner is wholly nurturing when each bite smelled, chewed, and tasted mindfully. With only a few ingredients, one can really taste and appreciate each and every flavor in all its grandeur.

1. In a skillet over medium-high heat, heat a couple tablespoons of olive oil. When the oil is hot, sautee the following for a couple minutes:

• kernels from 2 or 3 ears of sweet yellow corn
• 1 onion, chopped
• 1 tablespoon fresh thyme

2. Spoon the corn/onion mixture into a food processor. Add to the food processor:

• 1/2 cup good, fresh breadcrumbs
• 2 tablespoons cornmeal
• 1 can chickpeas, rinsed and drained
• salt, to taste
• red pepper, to taste
• 1 egg

3. Pulse the processor a few times till everything is well mixed, but still retains some texture.
4. Get out a plate and pour some panko breadcrumbs on it.
5. Heat up some more olive oil in a skillet (you can save some water and flavor if you use the same skillet, if you haven't already washed it)
6. Using your hands, shape the chickpea/corn mixture into patties about 3 inches in diameter. Coat the patties in panko. Once the oil is hot, place the patties on the skillet and fry until the underside is golden brown. Flip, and cook until the other side reaches a similar golden hue.