Radish, Fennel & Carrot Cakes with Broccoli Pesto

Really enjoyed this meatless meal!  Surprisingly hubby did too (mind you I did have leftover chicken in fridge which I sliced up for him too)   Vegetables were all bought at the farmer's market yesterday.  Loved the pesto which complimented the flavours in the patty quite nicely.  Took an hour to make (from start to the table) but as I have more than enough for my lunch tomorrow and able to freeze some for another meal another day feel it was worth the effort.

Radish, Fennel & Carrot Cakes

Ingredients:

1/2 c flower

1 T ground flaxseeds

1 T paprika

2 t ground coriander

1/2 t salt

1/4 t pepper

1.5 c grated carrots

1 can chickpeas, drained and rinsed

1 c grated fennel

1 c grated radishes

1/4 fresh dill, chopped

zest of 1 lemon

juice of 1 lemon

3 large eggs

olive oil or grapeseed oil for the pan

Directions:
in a small bowl, mix the dry ingredients
In a large bowl, mix together carrots, chickpeas, fennel, radishes, dill, lemon zest and juice, and eggs.
Add flour mixture to wet ingredients and combine.

In a large frying pan; heat up 2 ts oil.  Working in batches of 5 at a time (using a 1/4 c measuring scoop for each pattie) place scoops in frying pan and slightly flatten to form a pattie.  Cook for 4 - 5 mins and then flip. Press to flatten and cook until golden brown.

Repeat 2 more times; making 12 -14 patties.

Freeze left overs for future use; wrap in parchment paper and place in freezer bag.  To reheat; place on a baking sheet lined with parchment paper in oven at 375 until heated through, about 15 mins.

Broccoli Pesto
2 T pine nuts
2 c steamed broccoli florets
1/2 c fresh basil, packed
1/3 c olive oil
juice of 1/2 lemon
1 T minced garlic
1/2 t salt
1/4 t red pepper flakes

Toast pine nuts in a dry plan.   Set aside.
Add remaining ingredients into a blender and blend to a thick paste
Add pine nuts and 2 - 3 T of water.
Blend into a smooth consistency (I used the smoothie setting)
Refrigerate until ready to use.


Adapted from (I really did deviate) 
Clean Eating - Jan 2017