MAINS, STARTERS

Vegan Chick Pea and Artichokes Cake

Vegan Chick Pea and Artichokes Cake 1

Just Take One and You Will Eat All

Hi, My lovely rabbit’s readers around the world, I made Vegan Chick Pea and Artichokes Cake which taste like a Fish Cake but this is a dilemma, because can we call a cake which tastes like fish but does not use any fish or animal products at all! I know some people who don’t understand veganism are always asking, why do you call vegan products things like ‘vegan sausages’, ‘salami’, ‘fish’, ‘chicken’, but I think it’s ok, as these foods appear so similar, they are imitations of these popular foods just without any animal-based ingredients. So today I’m happy to introduce another yummy and delicious dish for you. It’s Vegan Chick Pea and Artichokes Cake and I have to say It’s perfect for lunch or dinner for just yourself, or to make for your friends and family. So quick to make and believe me it’s not complicated. This recipe is definitely perfect for all four seasons of the year, it really is very versatile! Also just to let you know, in the future I would like to make this dish again in a short video and show you step by step how to prepare it. It’s not complicated to make it and it’s also easy to like https://greenrabbitkitchen.com/my-raw-beetroot-tartare/

This recipe will give you around 7-10 portions.

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Recipe:

780g organic potato

60g spring onion

15g fresh chives

30g fresh dill

1 organic lemon (120g zest and juice)

280g grilled and marinated artichokes hearts

400g organic black chickpeas

85g panko or gluten-free vegan breadcrumbs

1 large spoon of vegan butter

salt and pepper

oil for cooking

gluten-free flour for dusting

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Method

First, peel the potatoes and chop them into small cubes. Cook them in your pot till soft then drain them and make plain mash in your large salad bowl. Add the chopped spring onions, chives, dill, and the juice and zest of a lemon. Also add the chopped artichokes, and chickpeas (don’t forget drain artichokes and chickpeas), then panko or breadcrumbs, salt and pepper and then just mix all the ingredients together very well. After molding the small cakes (each about 120g)  just dust them with GF flour and use an oiled frying pan to fry both sides and then finally move the cake to your gastro pot and stick in the oven at 180C for about 20 min.

These cakes are delicious served with homemade vegan tartare sauce, lemon mayo, or sweet chili sauce 🙂

 

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