Makes 12 Cakes
10 medium white mushrooms
6 green onions
2 cloves garlic
2 medium sweet potatoes, shredded
1 c. finely chopped kale
1 t. cumin
1 c. steamed quinoa
1 T. flax meal or chia meal + 4 T. hot water
zest from 1 lime
¼ c. crushed Enjoy Life Garlic and Parmesan Plentils™
2 T. minced fresh chive
2 T. minced fresh cilantro
Preheat oven to 350.
Place the mushrooms, green onions and garlic cloves in the base of a small food processor. Pulse until everything is finely chopped.
Warm a sauté pan over medium heat and add a glug of olive oil. Sauté the mushroom mixture for 7-8 minutes until the mushrooms have released their liquid and are lightly golden. Add the shredded sweet potatoes, chopped kale and cumin and sauté another 3-4 minutes. Add ¼ c. water and cook until the potatoes are softened and liquid has evaporated. Pour into a large bowl.
Add the steamed quinoa, the flax meal/chia meal mixture, lime zest, crushed Plentils™ and the minced chive and cilantro. Season with salt and pepper and mix until thoroughly combined. Form the mixture into 12 evenly sized cakes, about 2” in thickness.
Heat a large nonstick fry pan over medium and add a glug of oil. Place the cakes in the pan and cook 3-4 minutes on one side, gently flip and cook 3-4 minutes on the other side. Place on a baking sheet and continue until all cakes are lightly cooked on both sides. Place in the oven to continue cooking for another 10 minutes. Serve with your favorite BBQ sauce.