Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark.
Rutabaga burgers, anyone?
You can also prepare these cakes burger-style in a skillet. Simply form rutabaga and chard mixture into burger-sized patties and cook in greased skillet over medium-high, until golden brown on both sides.
Rutabaga Chard Cakes with Smokey Cashew Cream
Ingredients
- 3/4 cup (180 mL) raw cashews
- 1 Tbsp (15 mL) lemon juice
- 1 Tbsp (15 mL) tomato paste
- 2 tsp (10 mL) smoked paprika
- 1/4 tsp (1 mL) salt
- 4 cups (1 L) peeled, cubed rutabaga
- 1 large organic egg
- 1 1/2 cups (350 mL) cooked or canned (rinsed and drained) navy beans
- 2 large Swiss chard leaves, stems removed
- 1/3 cup (80 mL) almond flour
- 2 garlic cloves, peeled and finely chopped
- 2 tsp (10 mL) lemon zest
- 1/2 tsp (2 mL) salt
Nutrition
Per serving:
- calories507
- protein26 g
- total fat16 g
- sat. fat3 g
- total carbohydrates 71 g
- sugars13 g
- fibre25 g
- sodium548 mg
Directions
01
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 (180 mL) water, lemon juice, tomato paste, smoked paprika, and salt; blend until very smooth.
02
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.
03
Preheat oven to 375 F (190 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.
04
Serves cakes topped with cashew cream sauce.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
