Recipe: Veggie Cakes

veggie puree and chickpeas

This recipe was inspired by a formula that goes something like this: tired of my usual bean recipes + conversation with a friend re making healthier food for the holidays + random serendipitous colliding of ingredients = Veggie Cakes!

These yummy little treasures are beyond easy to prepare. We ate them tonight as an entree(by we I mean me and Sexy Husband. Kids were not even willing to try it, Monkeys), but I think they would make a perfect holiday appy! They are the same size and texture of a crab cake or fish cake and the recipe makes about 12. They are vegetarian, very low fat, high fibre, high protein, completely clean and could easily be made gluten free by using gf bread crumbs.

Here’s my goal this holiday season: to cook food that makes those around my table feel comforted and cared for, that is healthy for their bodies, to serve delicious appys at parties that aren’t utterly unhealthy, to give those who are interested some ideas on how to do the same, to indulge just a tiny bit in the most special of treats(think Christmas Cookie Exchange), and to breathe in every moment with my Dearest Ones.

Veggie Cakes

Makes 12

3 cups cooked chickpeas

3 cups spinach

1 cup broccoli florets

1/2 cup crumbled feta

sea salt

2 eggs, whisked in a bowl set aside

2 cups(approx) bread crumbs in a bowl set aside

Directions: In a food processor on high, puree the spinach, broccoli and feta. Add in the chickpeas and  pulse until chickpeas are starting to mash, but are not pureed, still chunky, about 5 pulses. Sprinkle with sea salt. Take a handful of the chickpea mixture, gently squeeze it together in your hand to form it into a ball. Roll ball in egg and then in bread crumbs. Place on a parchment covered baking sheet. Flatten slightly to be a cake about 4 inches in diameter. Bake at 350 for about 10 minutes, flip and bake 10 minutes more. Serve warm with a dipping sauce. We dipped in homemade tzatziki!

***here’s a little tip. Dried chickpeas are extremely inexpensive and have way less sodium than canned chickpeas. Buy them in bulk and soak them overnight for quick cooking. If you don’t remember to soak them, you can cook them easily in a slow cooker. Cover the chickpeas with a couple of inches of water and cook on high until tender, about 2-3 hours.***

veggie cakes


5 Comments (+add yours?)

  1. Tes
    Nov 23, 2010 @ 02:39:51

    Wow those cakes look healthy and delicious! It also seems simple and easy to make. What a wonderful recipe!


  2. Robine
    Nov 26, 2010 @ 07:46:32

    As a vegetarian, it is so hard to find any nice recipes. So I thank you a lot for this one!


  3. Sheryl
    Dec 01, 2010 @ 10:51:29

    This looks yummy and I’d like to try it but I don’t eat eggs. ( or cow products like cheese or butter).
    Any ideas of substitutions?

    p.s. love yr site!


    • figandfennel
      Dec 01, 2010 @ 14:09:09

      HI Sheryl! hmmm I have a vegan cousin who may have some ideas, I will check. I wonder about adding avocado to keep it together a bit. I did use the leftovers more as a scramble than a cake shape and it was delicious!


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