Chickpea Potato Cakes
with Asparagus Salad and Lemon Aioli
No breadcrumbs or binders necessary here! These potato cakes are as clean as they come. Quinoa and freshly roasted potatoes are blended into cakes that are tender and flakey, yet hearty and flavorful. You’ll serve these with a quick hummus. Although you can use water to keep the fat content of the hummus lower, we encourage a drizzle of olive oil for creaminess in Step 4.
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- 6 oz gold potatoes
- ¼ cup quinoa
- 1 clove garlic
- 1 lime
- 2 scallions
- ¼ cup Follow Your Heart® Vegenaise®
- 8 oz asparagus
- 6 oz Arcadian greens
- 1 can garbanzo beans
- 1 tsp paprika
- 3 tbsp + 1 tsp olive oil*
- 1 tsp vegetable oil*
- Salt and pepper*
- *Not Included
Preheat the oven to 425°F. Dice the potatoes. Add the diced potatoes to a baking sheet and toss with 1 tsp vegetable oil and a pinch of salt and pepper. Roast until tender, about 15 to 17 minutes. Add the quinoa, ½ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook the quinoa until all the water is absorbed, about 12 to 15 minutes.
Peel and mince 1 clove garlic. Zest and halve the lime. In a small bowl, combine the minced garlic, just half the lime zest, 1 tsp lime juice, Vegenaise, and a pinch of salt. Mix the lime aioli well to combine. Thinly slice the scallions and set aside until Step 5.
Trim about 1 inch away from the bottom of the asparagus. Peel the asparagus into thin ribbons with a peeler. In a large bowl, combine the asparagus ribbons, greens, 1 tsp olive oil, and a pinch of salt and pepper. Toss the asparagus salad well.
Drain and rinse the garbanzo beans. Add just half the garbanzo beans to a food processor. Add the remaining lime zest, 1 tbsp lime juice, and pinch of salt and pepper. While blending on high speed, drizzle in 2 tbsp water. Blend on high until smooth. Taste and adjust seasoning with salt as necessary. Transfer the hummus to a bowl.
Add the roasted potatoes, cooked quinoa, scallions, remaining garbanzo beans, paprika, and a pinch of salt and pepper to the food processor. Pulse until well combined. Form the chickpea potato mixture into 6 cakes. Place a large nonstick skillet over medium-high heat with 3 tbsp olive oil. Once hot, add the cakes and cook until golden brown, about 3 to 4 minutes per side.
Spread some of the hummus onto large plates. Divide the asparagus salad between them and top with chickpea potato cakes.