From Green Gables Café
Sweet Potato & Chick Pea Cakes with Seared Romaine Hearts drizzled in Coconut-Lemon Dressing
Sweet Potato-Chick Pea Cakes:
2 sweet potatoes, coarsely chopped
1/2 bunches cilantro, chopped
2-3 garlic cloves, minced
1/2 cups carrots, shaved
3/4 cups chick peas, cooked
1/2 cup cans coconut milk (20 oz)
1 t each pepper, cumin, oregano, salt
2 T coconut oil
1/2 cups garbanzo flour
1/2 cups spinach, chopped
1/4 red onion, chopped
Marinate chopped sweet potatoes with garlic, coconut oil and cilantro for 30 minutes. Blend potatoes, onion and chick peas in batches in the food processor until it’s a chunky puree, move it to a bowl and add carrots, spinach, spices and flour. Mix until it starts to harden a bit. Once it’s malleable shape into 4 oz cakes (patties) and bake at 350F for 30 minutes. Set aside.
In a blender mix: 5 oz coconut milk, 1oz lemon juice, 1/2 oz rice vinegar, 2 T brown sugar, dash of paprika and red pepper flakes, 2 T of olive oil and 1/4 tsp black pepper and salt.
The result should be a creamy, tangy dressing.
Seared Romaine Hearts
Wash and cut down the … Read More