Vegetable Cakes with Yogurt Dipping Sauce
Yield: 8
Calories: 160kcal
Indian-inspired vegetable cakes with chickpeas are packed with bold flavor and wholesome ingredients in each bite! Served with a creamy mint yogurt sauce.
Ingredients
Yogurt Dipping Sauce
- ½ cup greek yogurt, plain non-fat, or plain nondairy yogurt (soy, rice, coconut)
- 1 tablespoon mint leaves, thinly sliced fresh
- 1 tablespoon green onions, thinly sliced
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Vegetable Cakes
- 15 ounces chickpeas, 1 can, garbanzo beans
- 1 cup zucchini, grated
- ½ cup carrots, grated
- ½ cup green peas, cooked
- 3 cloves garlic, minced (2 teaspoons)
- ¼ cup oat flour
- 1 tablespoon flaxseed, ground
- ½ teaspoon turmeric, ground
- 1 teaspoon curry powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon chili pepper, optional
- 2 tablespoons olive oil, ghee, or grape seed oil
Special Equipment
Instructions
Yogurt Dipping Sauce
- In a small bowl combine yogurt, mint leaves, green onions, salt, and pepper. Taste and season as desired. Refrigerate if not serving immediately.
Vegetable Cakes
- In a food processor or blender, pulse chickpeas until a puree forms, about 30 seconds scraping down as needed. You do not want it to be completely smooth, it should look mashed with some smaller pieces of beans. This will give the fritters some texture.
- In a medium-sized bowl combine ground chickpeas, zucchini, carrots, peas, garlic, oat flour, flaxseed, turmeric, curry, salt, pepper, and chili pepper.
- Measure out 3 tablespoons of the mixture and form a ball with your hands, the mixture should stick together as you press and form it.
- Press down into a ½ -inch thick patty, about 2 ½ to 2 ¾-inches wide. This should yield 8 cakes. Place onto a sheet pan as you make them.
- Heat a large saute or cast iron pan over medium heat. Add 1 tablespoon of oil and allow to heat.
- Add half of the cakes and cook for 4 to 5 minutes on each side, until golden brown and crispy on the surface. If your pan is large enough, you can cook all 8 at the same time.
- Transfer to a plate lined with paper towel.
- If needed, add another 1 tablespoon of oil to the pan and allow to heat. Cook the rest of the cakes as directed above.
- Serve immediately while still warm with mint yogurt sauce.
Notes
- You can substitute garbanzo bean flour, whole wheat flour, all-purpose flour, gluten-free flour, coconut flour or almond flour for the oat flour.
Nutrition
Calories: 160kcal | Carbohydrates: 23g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 420mg | Potassium: 202mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2900IU | Vitamin C: 13.2mg | Calcium: 40mg | Iron: 1.3mg
Recipe Link