The Farm Stand
Swiss chard is easy to overlook—blending in with kale and collard greens. However, it not only looks and tastes great, but is also super rich in nutrients.
This recipe utilizes chard as both a primary flavor and an additional binding agent. To play upon the spring seasonality aspect, it features green onions, zucchini and mushrooms (all in season and wonderful this time of year) and brings a wonderful freshness and lightness to this healthy and satisfying, plant centric main course.
Ingredients
Swiss Chard and Zucchini Cakes
- 2 medium zucchini, grated
- 1 can chickpeas, drained and rinsed well
- ½ medium sweet onion, diced
- 1 tablespoon grapeseed oil (or other high heat oil)
- 5 cloves garlic, diced
- 1 bunch swiss chard, leaves sliced into ribbons & stems diced
- 1½ tablespoon cumin
- 2 teaspoons paprika
- ½ teaspoon chile powder
- ½ teaspoon black pepper
- Pinch of red pepper flakes
- Salt to taste
- 2 tablespoons nutritional yeast
- 3 tablespoons all-purpose flour (or all-purpose gluten-free blend)
Horseradish Cashew Sauce
- ⅓ cup raw cashews, soaked minimum 2 hours (up to overnight)
- Juice and zest of ½ lemon
- 1 tablespoon horseradish (more to taste)
- 1 tablespoon olive oil
- 1 teaspoon garlic, chopped
- ½ teaspoon black pepper
- Salt to taste
- ½ cup water
Mushrooms and Spring Onions
- 1 pound mushrooms, sliced
- 1 bunch spring onions, trimmed and cut in half
- 2 tablespoons grapeseed oil (or other high heat oil)
- Few pinches salt
Preparation
Swiss Chard and Zucchini Cakes
In large mixing bowl, grate zucchini. Sprinkle with a few pinches of salt and sit aside, uncovered, for 15-20 minutes.
Pour drained and rinsed chickpeas into smaller mixing bowl and mash briefly with potato masher until broken up (should look like very thick hummus).
Heat saute pan over medium heat for approximately 5-6 minutes. Add onions to dry pan, sprinkle with a pinch of salt and let cook for about 2 minutes (stirring occasionally) before adding grapeseed oil. Add oil and continue to saute for at least 5 minutes or until onions start to brown. Add garlic and stir together well. Saute for a few minutes then add chard leaves and stems. Saute 2-3 minutes and add all spices & nutritional yeast. Mix well and lower heat to medium-low. After about 3-4 minutes remove from heat and let cool for at least 15 minutes.
Preheat oven to 350 degrees.
Take salted zucchini and gently squeeze any remaining water out (this will produce a surprising amount of fluid!). The dryer the zucchini the better the outcome.
Once you squeeze out as much water as possible from the zucchini, add chickpeas, onion and chard mixture and flour. Mix well with hands until batter forms. Add more flour (one tablespoon at a time) if mixture is too soggy to hold shape.
Make mini burger size patties and place on lightly oiled parchment paper lined tray. Bake for 25 minutes (flip once about 12 minutes in) or until nicely browned. For better texture briefly saute in skillet 4-5 minutes per side before serving.
Horseradish Cashew Sauce
In high-powered blender, puree all ingredients till smooth. Add additional water as needed to achieve preferred consistency).
Mushrooms and Spring Onions
Heat dry skillet at medium heat for 5 minutes. Add sliced mushrooms and sprinkle lightly with salt. The mushrooms will start to release water after a few minutes (stir occasionally). Once water in skillet has leeched out and evaporated and mushrooms start to brown slightly, add spring onions and oil. Saute for an additional 4-5 minutes, add additional salt as needed and then remove from heat.
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