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Chick Pea Cakes with Pumpkin Seed Pesto
30 mins
1 h 15 mins
500
4 servings
Ingredients
- ½ cup quinoa, cooked in rice cooker with Hearty Foundations™ Reserve GF Gluten-Free Vegetable Base No Added MSG
- 1- 15oz. can Bush’s® Chick Peas, drained
- 4 oz. roasted red pepper, cut in small dice
- 2 Tbsp. fresh chopped parsley
- ½ cup King Arthur Flour GF Flour Hearty Foundations™ Reserve GF Gluten-Free Vegetable Base No Added MSG
- Canola oil to pan fry the cakes
- 16 oz. good quality olive oil
- For Pesto
- 8 oz. toasted hulled (green) Pumpkin Seeds
- ⅛ tsp. No Added MSG Roasted Garlic Base
- ½ tsp. dry Hearty Foundations™ Reserve GF Gluten-Free Vegetable Base No Added MSG
- 1 Tbsp. fresh parsley
- 3 Tbsp. balsamic vinegar
Instructions
- 1 For the Chick Pea Cakes
- 2 Rinse the quinoa very well in cold running water.
- 3 Prepare in rice cooker per manufacturer’s instructions using RC Hearty Foundations® Reserve Vegetable Base to flavor the water.
- 4 Divide the mixture into individual bowls and serve with any toppings you'd like.
- 5 Cool cooked quinoa.
- 6 Drain the chick peas and divide the amount.
- 7 Puree the first half of the can in a food processor and reserve in a mixing bowl.
- 8 Add second half of the can to food processor and just pulse, don’t puree. Chick peas should be the size of small peas.
- 9 Add pulsed chick peas to rest of ingredients and cooled cooked quinoa and blend gently just to incorporate all the ingredients.
- 10 Season with dry RC Hearty Foundations® Reserve Vegetable Base. Form into 1½ - 2 inch patties and fry in canola oil until golden brown on both sides.
- 11 Drain on paper towels and keep warm, but do not stack they will get soggy.
- 12 For the Pumpkin Seed Pesto
- 13 In a food processor add olive oil and toasted hulled pumpkin seeds, basil and parsley. Blend on high until mixture is liquefied.
- 14 Taste and season with RC Hearty Foundations® Reserve Vegetable Base and add balsamic vinegar.
- 15 Process on slow, taste and add more RC Hearty Foundations® Reserve Vegetable Base if necessary.
- 16 Drizzle prepared Pumpkin Seed Pesto over Chick Pea Cakes. Keep refrigerated until ready to use