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Savoury Chickpea and Beet Green Patties with Parsley-Caper Salsa Verde

Makes about 10 patties

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    Savoury Chickpea and Beet Green Patties with Parsley-Caper Salsa Verde

    If you’ve ever wondered about the best way to get a heap more greens into yourself (or a hesitant friend, partner, or child, for that matter), consider this: stuffing them into patties reminiscent of savoury pancakes. The sweet-and-sour apple cider vinegar complements the warm, nutty softness of the patties. You’ll be amazed at how fast a bunch of beet greens will disappear.

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    Swapping sauces for the sweet tooth or chili lover

    While the bright green salsa verde adds extra vitamins, the Crispy Chili Oil from the soba noodles with Brussels sprouts brings a tingle of heat instead.

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    Savoury Chickpea and Beet Green Patties with Parsley-Caper Salsa Verde

      Ingredients

      Salsa verde
      • 2 cups (500 mL) packed parsley leaves
      • 1 Tbsp (15 mL) capers, rinsed and drained
      • 1 green onion, roughly chopped
      • 1 tsp (5 mL) Dijon mustard
      • 1 1/2 Tbsp (22 mL) apple cider vinegar
      Patties
      • Leaves and stems from 3 to 4 medium beets
      • 1 1/2 cups (350 mL) roasted chickpea flour
      • 2 Tbsp (30 mL) ground chia seeds soaked with 1 1/2 cups (350 mL) water for 20 minutes
      • 1/2 tsp (2 mL) cumin
      • 1/2 tsp (2 mL) garlic powder
      • 1/8 tsp (0.5 mL) gingerroot powder
      • 1/2 tsp (2 mL) ground coriander
      • 1/2 tsp (2 mL) paprika
      • 1/2 tsp (2 mL) salt
      • 1/2 tsp (2 mL) black pepper
      • 2 tsp (10 mL) extra-virgin olive oil, divided

      Nutrition

      Per serving:

      • calories75
      • protein4 g
      • total fat2 g
        • sat. fat0 g
      • total carbohydrates10 g
        • sugars2 g
        • fibre3 g
      • sodium198 mg

      Directions

      01

      In blender, blend salsa verde ingredients until smooth. Add up to 2 Tbsp (30 mL) water if necessary.

      02

      Preheat oven to 350 F (160 C).

      03

      Strip beet greens from stems and roughly chop stems. In large pot of water, boil stems and leaves for 3 minutes, stirring occasionally. Drain and rinse beet greens and stems under cold water (or plunge into ice cube-filled bowl of water to retain more nutrients). When cold, drain again, squeezing out liquid. Chop leaves and stems finely.

      04

      In large bowl, combine greens and stems with chickpea flour, soaked chia seeds with soaking water, cumin, garlic powder, gingerroot powder, coriander, paprika, salt, pepper, and 1 tsp (5 mL) oil.

      05

      In large frying pan, heat remaining 1 tsp (5 mL) oil over medium-high heat. Scoop batter by 1/3 cup (80 mL) into frying pan (about 4 to 5 patties). Cook for 2 minutes on each side. Transfer to lined or greased baking sheet. Repeat with remaining patties. Bake patties for 20 to 25 minutes, until no longer watery in thickest parts. Serve with salsa verde.

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