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