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Rutabaga Chard Cakes with Smokey Cashew Cream

Servings 4 people

Ingredients

Sauce

  • 3/4 cup raw cashews
  • 1 Tbsp lemon juice
  • 1 Tbsp tomato paste
  • 2 tsp smoked paprika
  • 1/4 tsp salt

Cakes

  • 4 cups peeled cubed rutabaga
  • 1 large organic egg
  • 1 1/2 cups cooked or canned navy beans rinsed and drained
  • 2 large Swiss chard leaves stems removed
  • 1/3 cup almond flour
  • 2 garlic cloves peeled and finely chopped
  • 2 tsp lemon zest
  • 1/2 tsp salt

Instructions

  • In bowl, place cashews, cover with warm water, and let soak for at least 1 hour. Drain cashews and place in blender along with 3/4 cup water, lemon juice, tomato paste, smoked paprika, and salt; blend until very smooth.
  • Steam rutabaga cubes until very tender. To food processor, add rutabaga, egg, beans, chard, flour, garlic, lemon zest, and salt. Pulse mixture a few times, then stir with spatula to move the contents around. Repeat this process a few times until everything is chopped but before the mixture becomes a smooth paste.
  • Preheat oven to 375 F. Divide rutabaga mixture among 10 standard-sized greased or paper-lined muffin cups. Bake for 30 minutes, or until cakes feel set. Let cool in pan for 10 minutes.
  • Serve cakes topped with cashew cream sauce.

Notes

Per serving: 507 calories; 26 g protein; 16 g total fat (3 g sat. fat); 71 g total carbohydrates (13 g sugars, 25 g fiber); 548 mg sodium