Veggie Cakes

In a quest to use up items in my HUGE pantry (leftover from my catering days directly before my cancer diagnosis) to make space, I’ve been developing recipes and cooking things I might not normally make, and it’s been a genuine treat! Shown here are my chickpea veggie cakes on a bed of coconut oil-sauteed spinach, toasted farro with fresh herbs and of course fermented veggies. I topped the cakes with Trader Joe’s Zhoug sauce, which I’m presently obsessed with. But if I’d planned this better, I would have served this with a non-dairy yogurt sauce, possibly nut milk yogurt (for more protein) or coconut yogurt, spiked with cumin, cilantro, mint, and diced cucumber.

I used to love crab cakes and salmon cakes but since I went through treatment for cancer I’ve transitioned into a mainly vegan and gluten-free anti-inflammatory diet. I’m always looking for ways to get a lot of vegan protein in my foods without a lot of fat. Chickpeas/garbanzo beans (I use these terms interchangeably) are always a good choice for me. They have about 14.5 grams of protein in one cup (cooked) and 268 calories, plus they are high in fiber, at 12.5 grams dietary fiber per cup. I love their versatility, their creaminess when pureed. These veggie cakes feature mashed garbanzo beans and peas and are stuffed with more grated veggies. They’re nutrient dense and delicious.

It’s easy to make boiled garbanzo beans from scratch but even easier to open a can. If using the liquid, the canned ones are preferable because the liquid, known as aquafaba, is thick and slightly gelatinous. It’s used on its own sometimes as a vegan substitute for egg white. It whips well and even makes great vegan ice cream. So if you drain the beans you may want to save the liquid for another use. If making from scratch start the night before for soaking them overnight, typically 8-12 hours. Rinse well and bring to a boil with plenty of filtered water and salt to taste. Once boiling, turn down so it simmers for about an hour, checking for desired consistency. I like to boil them with a bay leaf to infuse some herbal flavor.

I wanted to distinguish these veggie cakes from falafel balls so they’re not deep fried and the consistency is more varied since I don’t blend everything into a puree/paste. Instead, I pulse the garbanzos and peas so they stay a bit chunky, and I grate the veggies separately. I accomplished this using a mini food processor, since I was not doing a large amount. But a high speed blender like Vitamix can work as well.

This recipe can be adapted with different flavor profiles. I chose a Madras curry powder because it’s mild, and I didn’t want the dry spices to overpower the veggies and fresh mint in the mixture. I added turmeric for its color and anti-inflammatory properties. Among other benefits of this dish, it’s vegan, gluten-free, high protein, low calorie, super yummy and very satisfying. I made the dish as an entree but it would also make a nice appetizer. The leftovers keep well in the fridge and can be reheated, but I’d recommend bringing them to room temperature and pan frying again to make the outside crispy.

RECIPE

Ingredients

·      1 tbsp golden flax seeds (flax meal is OK too)

·      2 large cloves garlic roughly chopped

·      1 can (15 oz) chickpeas (garbanzo beans) drained – but keep the liquid

·      ½ of cooked green peas, preferably fresh

·      1 cup of zucchini and/or yellow squash grated, measured after liquid is squeezed out

·      2 carrots grated (about ½ cup)

·      2 tbsp fresh mint, chopped (optional)

·      ¼ cup garbanzo flour (or other GF flour can be substituted)

·      2 tbsp aquafaba (liquid from cooking chickpeas. The canned stuff works best because of it’s viscosity.

·      1 tsp Madras curry powder or other mild curry powder

·      1/2 tsp turmeric

·      1 tsp pink Himilayan salt or kosher salt

·      ½ tsp freshly ground black pepper

·      ¼ cayenne (optional)

·      2 tbsp coconut oil

Instructions

1.     Using a mini food processor (or high speed blender like Vitamix) grind flax seeds if they are not already ground. 10-15 seconds should be sufficient

2.     Add garlic and chop finely.

3.     Add drained chickpeas and peas. Pulse until the consistency is like a very chunky paste, stopped to scrape down sides as needed. I like to keep the texture varied by not completely pureeing.

4.     Add the curry powder, salt, pepper and cayenne if using, and pulse just enough to get these ingredients mixed in and the mixture mashed with some smaller pieces still remaining.

5.     Add the grated veggies and mix in with spoon or pulse a few times.

6.     Heat coconut oil in a cast iron skillet or heavy non-stick pan on medium heat.

7.     While the pan is heating, scoop out handfuls of the mixture – around 3 tbsp each, and roll into balls, then smash gently to flatten to about 1/3” thickness.

8.     Cook the cakes in about 2 batches, checking the bottom to brown but not burn. Then turn over and repeat.

9.     Serve warm. Nice accompaniments would be a minted yogurt sauce or Zhoug sauce, vegan remoulade, vegan aioli, etc.