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​Garbanzo-Cauliflower “Hash Browns”

Servings : 6 hashbrowns

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Why you’ll love it:
✅ Low-carb alternative to hash browns
✅ Packed with protein & fiber
✅ Super easy & ready in minutes

Ingredients

Ingredients (makes ~6 patties):

  • 1 cup cooked garbanzo beans (or 1 can, drained & rinsed)

  • 1 cups cauliflower crumbles (fresh – not frozen)

  • 2 teaspoon onion powder

  • 2 clove garlic, minced (or 2 teaspoon garlic powder)

  • 1/4 cup whole wheat flour or chickpea flour (for binding)

  • 1 teaspoon smoked paprika

  • 1/2 teaspoon cumin

  • 1 teaspoon salt (optional)

  • 1/4 teaspoon black pepper

  • 2 tablespoons avocado oil (for cooking)

Instructions

  1. In a food processor, pulse garbanzo beans until slightly mashed but still a bit chunky.

  2. Add cauliflower crumbles, onion powder, garlic, paprika, cumin, salt, and pepper. Pulse until combined.

  3. Transfer mixture to a bowl and stir in flour.

  4. Add egg and mix until mixture holds together. If too dry, add 1 teaspoon water or olive oil.

  5. Form into small patties (~2–3 inches wide).

  6. Heat avocado oil in a skillet over medium heat. Cook patties 3–4 minutes per side, until golden brown and crispy.

  7. Serve warm with eggs, avocado, or your favorite dipping sauce.

Tips

  1. Chill patties in the fridge for 15–20 minutes before cooking for extra crispiness.

  2. Fresh herbs like parsley or cilantro can be added for extra flavor.

  3. For a lower-oil version, bake at 400°F for 20–25 minutes, flipping halfway.

Nutrition (approximate - per hash brown)

  • Calories: 115

  • Fat: 5.4 g

  • Carbs 13.8 g

    • Fiber: 3.4 g

  • Protein: 3.8 g

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All information is intended as educational only and not to replace guidance or instruction from your provider. Some information may be personal perspective. Please seek professional care if needed. 

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