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Food

Rutabaga Chard Cakes with Smokey Cashew Cream

Serves 4

Written by

Two fall stalwarts—rutabaga and Swiss chard—team up to bring seasonal flavour to these baked savoury cakes. A topping of velvety cashew cream adds a little extra spark.

Ingredients

Sauce
  • 3/4 cup (180 mL) raw cashews
  • 1 Tbsp (15 mL) lemon juice
  • 1 Tbsp (15 mL) tomato paste
  • 2 tsp (10 mL) smoked paprika
  • 1/4 tsp (1 mL) salt
Cakes
  • 4 cups (1 L) peeled, cubed rutabaga
  • 1 large organic egg
  • 1 1/2 cups (350 mL) cooked or canned (rinsed and drained) navy beans
  • 2 large Swiss chard leaves, stems removed
  • 1/3 cup (80 mL) almond flour
  • 2 garlic cloves, peeled and finely chopped
  • 2 tsp (10 mL) lemon zest
  • 1/2 tsp (2 mL) salt

Nutrition

Per serving:

  • calories 507
  • protein 26 g
  • total fat 16 g
    • sat. fat 3 g
  • total carbohydrates 71 g
    • sugars 13 g
    • fibre 25 g
  • sodium 548 mg

Directions

01
In bowl, place cashews, cover with warm water, and let soak for at least 1 hour. Drain cashews and place in blender along with 3/4 cup (180 mL) water, lemon juice, tomato paste, smoked paprika, and salt; blend until very smooth.
02
Steam rutabaga cubes until very tender. To food processor, add rutabaga, egg, beans, chard, flour, garlic, lemon zest, and salt. Pulse mixture a few times, then stir with spatula to move the contents around. Repeat this process a few times until everything is chopped but before the mixture becomes a smooth paste.
03
Preheat oven to 375 F (190 F). Divide rutabaga mixture among 10 standard-sized greased or paper-lined muffin cups. Bake for 30 minutes, or until cakes feel set. Let cool in pan for 10 minutes.
04
Serves cakes topped with cashew cream sauce.

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