Fabcakes with Summer Succotash & Roasted Red Pepper Coulis

Fabcakes

with Summer Succotash & Roasted Red Pepper Coulis

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dinner

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
520
FAT
6g
CARBOHYDRATES
88g
PROTEIN
25g

MAIN INGREDIENTS

  1. 13.4 oz chickpeas
  2. 1 celery stalk
  3. 1 jalapeño
  4. 1½ tsp New England seasoning
  5. ½ cup gluten-free panko breadcrumbs
  6. 14 oz hearts of palm
  7. 1 garlic clove
  8. 4 oz grape tomatoes
  9. 1 ear fresh corn
  10. 6 oz roasted red peppers
  11. ½ cup lima beans
  12. 2 tbsp vegetable oil*
  13. 2 tbsp + 2 tsp olive oil*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: N/A.
Nutrition

TOOLS

  • Food processor
  • Large nonstick skillet

INSTRUCTIONS

1
Create the cakes
Drain and rinse the chickpeas. Roughly chop the celery. Deseed and roughly chop the jalapeño. Combine the chickpeas, chopped celery, chopped jalapeño, just 1 tsp New England seasoning, and just ¼ cup panko breadcrumbs in a food processor. Pulse until well combined, about 10 to 12 pulses. Transfer the chickpea mixture to a large bowl.
2
Form the fabcakes
Drain the hearts of palm and roughly chop half of them. Add the chopped hearts of palm to the bowl with the chickpea mixture. Season with ½ tsp salt and ⅛ tsp pepper and stir to combine. Form the fabcake mixture into 6 patties.
3
Prepare the vegetables
Peel the garlic. Halve the grape tomatoes. Cut the corn kernels from the cob.
4
Make the coulis
Drain the roasted red peppers and add them to the food processor. Add the garlic and blend until smooth, drizzling in 2 tbsp olive oil while the motor is running. Taste and adjust the seasoning with salt and pepper.
5
Cook the fabcakes
Add the remaining panko breadcrumbs to a plate and coat the fabcakes on both sides, pressing gently. Place a large nonstick skillet over medium heat with 2 tbsp vegetable oil. Once the oil is hot, add the fabcakes and cook until golden brown, flipping once, about 3 to 5 minutes per side. Transfer the fabcakes to a paper towel-lined plate and sprinkle with salt.
6
Serve
Wipe the skillet clean and return to medium-high heat with 2 tsp olive oil. Add the halved tomatoes, corn kernels, lima beans, and remaining New England seasoning. Cook, tossing frequently, until the corn is charred in places, about 3 to 4 minutes. To serve, divide the succotash between large plates and top with fabcakes. Serve with red pepper coulis for dipping. Enjoy!