Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavor to these baked savory cakes. A topping of velvety cashew cream adds a little extra spark.
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.
Rutabaga Chard Cakes with Smokey Cashew Cream
- 3/4 cup raw cashews
- 1 Tbsp lemon juice
- 1 Tbsp tomato paste
- 2 tsp smoked paprika
- 1/4 tsp salt
- 4 cups peeled cubed rutabaga
- 1 large organic egg
- 1 1/2 cups cooked or canned navy beans rinsed and drained
- 2 large Swiss chard leaves stems removed
- 1/3 cup almond flour
- 2 garlic cloves peeled and finely chopped
- 2 tsp lemon zest
- 1/2 tsp salt
- 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 water, lemon juice, tomato paste, smoked paprika, and salt; blend until very smooth.
- 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.
- Preheat oven to 375 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.
- Serve cakes topped with cashew cream sauce.
Per serving: 507 calories; 26 g protein; 16 g total fat (3 g sat. fat); 71 g total carbohydrates (13 g sugars, 25 g fiber); 548 mg sodium