|2 servings||calories per servings 440||protein serving 19 g||carbs per serving 66 g||total fat per serving 11 g|
These brightly colored vegetable cakes are made with shredded beets and carrots and white beans and get their flair from shallot, cumin, fresh dill, and a tangy lemon. Lemon and dill also make it into the the greek yogurt sauce, which adds a delicious, tangy touch to both the veggie cakes and the spicy greens. One special note: when handling beets, consider wearing gloves so they don’t stain your hands.
|Nutrition Facts||/ Per Serving|
|Total Fat||11 g|
|Saturated Fat||2 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||5 g|
|Total Carbohydrates||66 g|
|Dietary Fiber||17 g|
MISE EN PLACE
• Peel and halve beets.
• Peel carrot. Shred 1/2 cup carrot (save any extra for another use). Reserve box grater for later use.
• Peel and dice shallot.
• Pick and chop parsley leaves.
• Pick and chop dill fronds.
• Zest, halve and juice lemon; measure 1 tablespoon zest and 2 teaspoons juice (save any extra for another use).
• Place a small saucepan over high heat. Add beets and 3 cups water.
• When water boils, cook until beets are tender, 10-12 minutes.
While beets cook, in a bowl, combine yogurt, measured lemon zest, 1 teaspoon lemon juice, half of dill and 1 1/2 teaspoons olive oil. Taste and adjust seasoning as desired with kosher salt.
• In a large bowl, beat egg well.
• Add measured carrot, beans, shallot, parsley, remaining dill, remaining 1 teaspoon lemon juice, cumin and 1/4 teaspoon kosher salt.
• Mash until most of beans are smashed.
• Drain beets, and let cool.
• When beets are cool enough to handle, shred on grater.
• To bean mixture, add beets and panko. Mix thoroughly.
• Form mixture into 5-6 cakes, about 3 inches wide and 1/2-inch thick.
• Place a nonstick sauté pan over medium heat. Add 1 1/2 teaspoons olive oil. When oil is hot, carefully add beet cakes. Cook without disturbing 3-4 minutes.
• Rotate each cake 180 degrees. Cook 2-3 minutes more.
• Carefully flip each cake. Cook 2-3 minutes more.
• Divide cakes between 2 plates.
• Divide spicy greens between each plate.
• Drizzle yogurt sauce over cakes and greens. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...