Curried Squash & Chickpea Cakes

March is flying by. The Recipe Redux team is playing with patties this month to create stacks, on stacks….on stacks. Veggie stacks, potato patties, towering tuna burgers, chickpea cakes. You get the idea. It’s PATTY time.

These little guys were fun to make and don’t require too much time. The butternut squash is roasted with curry powder prior to being added to the cakes to help impart a deeper curry flavor. And let me tell you, it was quite difficult to not eat all of the roasted curry squash before adding it to the cakes–it just smells so good! You can serve these cakes as a party appetizer or as a side to a meal–I’m thinking along side a nice piece of grilled salmon! Or you could do what I did and eat them for breakfast with a fried egg on top. I dare you to try it. You shall not be disappointed.

Let’s get a quick rundown of the nutrients bundled up in these cakes:
Chickpeas {fiber, protein, iron, manganese}
Butternut Squash {vitamin A, vitamin C, fiber}
Kale {vitamin A, vitamin C, potassium, calcium}
Red Onion {fiber, flavonoids}
Curry Powder {antioxidants}

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Curried Squash & Chickpea Cakes

Yield: 6 servings

Ingredients

1 butternut squash, peeled and sliced 1/2 inch thick

Olive oil

1 tsp. + 1/2 tsp. curry powder, divided

1 cup finely chopped kale

1/4 cup finely diced red onion

15 oz can garbanzo beans, drained and rinsed

1/4 tsp. garlic powder

Pinch of salt

Coconut oil

For Curry Yogurt Dipping Sauce

3 oz. plain Greek yogurt

1/2 tsp. curry powder

1/2 tsp. fresh lime juice

1. Preheat oven to 425F. Lightly drizzle sliced squash with olive oil and sprinkle 1 teaspoon of curry powder over squash. Roast in oven for 25 minutes, turning squash over half way through cooking. Remove squash from oven and let cool, then roughly chop. While squash is roasting, finely chop kale and red onion.

2. In a food processor, roughly chop garbanzo beans. Most of the beans should be chopped but you should still have some whole beans remaining.

3. In a large mixing bowl, combine chopped garbanzo beans, chopped squash, kale, red onion, garlic powder and remaining 1/2 teaspoon of curry powder. Mix well.

4. In a large skillet, heat 1 tablespoon of coconut oil over medium high heat. Once the oil is hot, reduce heat to medium before adding chickpea cakes. Form small cakes using about 1 1/2 tablespoons of mixture--the cakes should be about 1 1/2 inches in diameter and 1/2 inch thick. Add about 6 cakes to the skillet, being careful to not overcrowd the skillet. Cook cakes for 4 minutes on each side, or until cakes are brown and slightly crispy on each side. Add more coconut oil to the pan as needed.

5. Place cakes on a cooling rack lined with paper towels before serving. Cakes can be reheated in the microwave--just heat for about 10 seconds. Serve with Curry Yogurt Dipping Sauce.

For Curry Yogurt Dipping Sauce

1. Combine all ingredients in a small bowl and mix well. Keep refrigerated until use.

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https://thenutritionadventure.com/recipe-redux-curried-squash-chickpea-cakes/

Don’t forget to see all the other great patty/cake creations by clicking on the blue frog below! Happy Spring everyone!