with Sauteed Greens & Avocado Citrus Salad
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- 1 can garbanzo beans
- 1 stalk celery
- 1 jalapeño
- 1 tsp New England seasoning
- ½ cup panko breadcrumbs
- 1 can hearts of palm
- 1 avocado
- 1 orange
- 2 radishes
- 1 scallion
- 4 oz chopped kale and chard
- 2 tbsp + 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Drain and rinse the garbanzo beans. Roughly chop the celery. Deseed and roughly chop the jalapeño. Combine the garbanzos, celery, as much of the jalapeño as you’d like, New England Seasoning, and just ¼ cup panko breadcrumbs in a food processor. Pulse until well combined, but not fully broken down, about 10 to 12 pulses. Transfer the garbanzo mixture to a large bowl.
Drain the hearts of palm and pat dry with a paper towel. Add just half the chopped hearts of palm to the bowl with the garbanzo mixture. Season with ½ tsp salt and ⅛ tsp pepper and stir well. Form the fabcakes mixture into 6 patties and place in the refrigerator until Step 5.
Halve the avocado and remove the pit, dice the flesh and add to a large bowl. Peel and chop orange into bite-sized pieces. Small dice the radishes. Thinly slice the scallion. Add the chopped orange, diced radish, sliced scallion, remaining hearts of palm, and a pinch of salt and pepper to the bowl with the avocado. Toss the avocado citrus salad.
Add the remaining panko breadcrumbs to a plate and coat the fabcakes patties on both sides, pressing gently to coat. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the fabcakes and cook until golden brown, about 3 to 5 minutes per side. Transfer the patties to a paper towel-lined plate and sprinkle with salt.
Return the skillet to high heat with 1 tsp vegetable oil. Add the chopped kale and chard, a pinch of salt and pepper, and ¼ cup water. Cook until greens are just wilted, about 2 to 3 minutes.
Divide the sauteed greens and fabcakes between plates. Plate with the avocado citrus salad and enjoy!