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Rutabaga Chard Cakes with Smokey Cashew Cream

Serves 4

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    Rutabaga Chard Cakes with Smokey Cashew Cream

    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.

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    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.

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    Rutabaga Chard Cakes with Smokey Cashew Cream

      Ingredients

      Sauce
      • 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
      Cakes
      • 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.

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