White Bean Hemp Cakes with Kale Slaw & Cajun Mayo

White Bean Hemp Cakes

with Kale Slaw & Cajun Mayo

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dinner

Dinner Root Vegetables Leafy Greens Beans/Legumes Salad American Soy-Free Nut-Free High-Protein Gluten-Free Summer Recipes Spring Recipes Comfort Foods
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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
560
FAT
26g
CARBOHYDRATES
38g
PROTEIN
20g

MAIN INGREDIENTS

Allergens: N/A.
Nutrition

INSTRUCTIONS

1
Prepare the cakes
Preheat the oven to 400°F. Zest and halve the lemon. Pick the parsley leaves. Peel the garlic. Drain and rinse the cannellini beans. Add the cannellini beans, lemon zest, parsley leaves, just 2 garlic cloves, hemp seeds, flaxseed meal, garbanzo flour, and ¼ tsp salt to a food processor. Pulse until ingredients are just combined. Divide the mixture and form into 4 cakes about 1 inch thick.
2
Make the kale slaw
Add the kale beet blend, just 1 tbsp lemon juice, 1 tsp olive oil, and a pinch of salt and pepper to a large bowl. Toss the kale slaw until evenly coated.
3
Roast the cauliflower
Cut the cauliflower florets into bite-sized pieces and add to a baking sheet. Toss with 2 tsp olive oil and a pinch of salt and pepper. Roast until tender and browned in places, about 7 to 10 minutes.
4
Make the Cajun mayo
Grate the remaining garlic clove into a small bowl. Add the Vegenaise, 2 tsp lemon juice, and as much of the Cajun seasoning as you’d like and stir.
5
Sear the cakes
Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the white bean hemp cakes and cook until golden brown and heated through, about 3 to 4 minutes per side.
6
Serve
Divide the kale slaw between large plates. Top with roasted cauliflower and white bean hemp cakes. Serve with cajun mayo for dipping. Dig in!