Beet and Chickpea Cakes with Mint and Lemon Zest
Here’s a updated savory vegetarian chickpea cake. Perfect as a meal, or the ultimate appetizer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at azestforlife.com.
Cooking tools:
- Potato masher
- Cast iron skillet
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Oven
- Baking sheet
- Parchment paper
- Paper towel
- Measuring cup
- Measuring spoon
- Stove
- Spoon
- Refrigerator
Ingredients
- 1 ½ cups chickpeas, cooked and drained
- 1 large egg, or flax /chia repalcement*
- 1 tablespoon fresh lemon juice
- 4 tablespoons extra virgin olive oil , divided
- ⅓ cup shallots, peeled, small chop
- 2 medium fresh garlic cloves, peeled and minced
- 1 ½ cups grated fresh beets, from one large beet, peeled (preferably organic)
- ½ teaspoon lemon zest
- ¼ teaspoon ground cumin
- ¼ teaspoon sumac
- ½ teaspoon sea salt
- ⅛ teaspoon freshly ground pepper
- ¼ cup panko crumbs
- 1 tablespoon fresh mint leaves, cleaned, sliced thinly
- 2 teaspoons fresh parsley, cleaned, mediun chop
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