Reesie's Asian Chick Burger

2 16 oz cans chickpeas, rinsed & drained
1 tsp nature seasoning
1 tsp honey whiskey
2 T onion, chopped fine
1 medium carrot, chopped fine
1 clove garlic, minced
3 T soy sauce
1/2 C quick oats
2 tsp honey
1/4 tsp ginger powder
2 tsp mustard
1 T creamy peanut butter
1/4 tsp paprika
1/4 tsp chili powder
1/4 tsp old bay

Mash chickpeas with a potato masher in a large bowl. Sauté onions, carrots, and garlic a little butter. While sautéing vegetable add in the whiskey and the nature seasoning. Mix in vegetables with mashed chickpeas. In a small bowl, whisk together soy sauce, peanut butter, honey, mustard, paprika, ginger, chili powder, and old bay. Mix sauce with the mashed chickpea mixture.

Warm up a large sauce pan with 2 T canola oil on a medium heat. With your hands form patties about the size of your palm. Pat the patties in a little bit of panko bread crumbs. Fry each patty for 5 minutes on each side. When you flip the patty, do so carefully as these fall apart easily.

Serving suggestions:

• Serve on a bun with some lettuce & tomato
• Serve as an appetizer with some dipping sauce, make patties smaller