Tuesday, October 28, 2014

carrot, kale & chick pea cakes

For a lighter meal but still satisfying and packed with nutrients, this veggie version of a crab cake is super easy, tasty and healthy.  Serve it up with your favourite condiment, salad, salsa, or even as a patty in a bun or wrap.  Tonight we had them with diced avocados then topped with a spoonful of peanut sauce.
topped with peanut sauce
what you need:
*makes about 8 cakes (~1" thick and 3" diameter)

  • 1 cup chick peas (fully cooked, you can use canned)
  • 1 cup (packed) finely chopped kale 
  • 2 medium carrots (peeled and grated)
  • 2 gloves of garlic, grated
  • 1/4 cup grated red onion
  • 1 large egg
  • 1 tbsp sea salt
  • 1/4 cup whole wheat panko (or any other bread crumb)
  • freshly ground black pepper
  • red chilli (optional) - finely chopped
  • 2-4 tbsp grape seed oil
  • 1 green onion, sliced thinly on an angle for garnish
  • excess carrot juice!
  • 1 few sprigs of fresh cilantro, roughly torn for garnish
what to do:
  1. Place grated carrots in a colander and sprinkle with 1 tbsp salt.  Lightly toss and then set over a large bowl and allow carrots to sit with the salt for about 30 minutes.  This step is important to draw out excess moisture in the carrots, to ensure your cake doesn't fall apart when frying.
  2. In a food processor or blender, puree chick peas roughly.  Leaving a few chunks will provide some texture to your cakes.
  3. Put kale, chick peas, red onion, garlic, egg, and red chilli in a large bowl.
  4. Squeeze excess liquid from grated carrots using your hands - this will also remove the most of the salt.
  5. Add carrots to the large bowl containing the rest of the ingredients and use your hands to mix, add panko and black pepper and continue to work the mixture until it comes together and you feel like it can be formed into cakes. 
  6. Form cakes and place on a tray lined with parchment paper.  Refrigerate for at least 45 min (this allows your cakes to set so they don't fall apart when frying).
    ready for the fridge
  7. Heat a non-stick pan on medium with 2 tbsp oil.  Once they oil is hot, carefully place cakes and fry, about 3-5 minutes per side or until a golden crust forms.  You may need to add oil when you turn them over, if your pan seems too dry.
    after flipping these I added more oil
  8. Remove and place onto serving dish, sprinkle green onion and cilantro over top.  Serve with your choice of topping (we had avocado and peanut sauce while our 2 year old daughter chose ketchup).  Enjoy!

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