|garnished with "mustard" habaneros from the garden|
The base recipe for these cakes I got from Vegetarian Times. As usual I added things and left out things I didn't have on hand. They are pretty darn delicious, and turned out to be very handy for throwing into my bag for snacking during a busy week.
1) First make the base: 2 T flour, 3 T tahini, 1 1/2 T red wine vinegar, 1 egg - whisk these together.
2) Then add any combination of the following, about 2 cups worth: grated raw sweet potato, cooked quinoa, cooked millet, cooked lentils, cooked and mashed beans.
3) Then add any combination of the following, about 1 cups worth: Finely diced sun dried tomatoes, finely chopped nuts, thawed and drained frozen spinach, crumbly cheese, thinly sliced hot peppers.
4) Finally, add a few T of diced onion and garlic and herbs and salt to preference.
Set oven to 400 degrees, apply a thin layer of coconut oil to baking sheet, and form mixture into cakes about as big as your palm. Any bigger and they'll fall apart. Bake cakes on sheet for about 15 mins per side or until lightly browned. Serve with sauce made from pureed roasted red peppers and almonds.