This recipe calls for a lot of mung bean sprouts so check out my favorite recipe for DIY Bean Sprouts to sprout them yourself!
Serves 3
Ingredients:
12 oz. butternut squash, diced
2 cups kale
8 crimini mushrooms
1/2 small yellow onion
1 and 1/2 cups mung bean sprouts
2 garlic cloves
1 can pinto beans
1 egg
3 tbsp coconut flour
1/2 tsp cayenne pepper
1/2 tsp ground ginger
Pinch salt
Pinch pepper
1 tbsp dijon mustard
1 cup pineapple, diced
1 tbsp soy sauce
Method:
Bake squash in a 400 degree oven for 17 minutes or until tender and beginning to brown. Mash squash with a fork or potato masher.
Steam kale until wilted.
Add kale, mushrooms, onions, 1 cup of the mung bean sprouts, garlic cloves and 2/3 of the pinto beans into the food processor. Process until all is finely minced but not pureed. Pour mixture into a bowl. Add the rest of the unprocessed beans, the egg, coconut flour, cayenne, ginger, salt, pepper, dijon and squash to the bowl and mix to combine.
Heat a non-stick skillet over medium/low heat . Form palm sized patties and sear them for about 3 minutes on each side or until they brown.
Combine pineapple, the remaining mung bean sprouts and soy sauce. Serve this salsa over the cakes.
Serves 3
Ingredients:
12 oz. butternut squash, diced
2 cups kale
8 crimini mushrooms
1/2 small yellow onion
1 and 1/2 cups mung bean sprouts
2 garlic cloves
1 can pinto beans
1 egg
3 tbsp coconut flour
1/2 tsp cayenne pepper
1/2 tsp ground ginger
Pinch salt
Pinch pepper
1 tbsp dijon mustard
1 cup pineapple, diced
1 tbsp soy sauce
Method:
Bake squash in a 400 degree oven for 17 minutes or until tender and beginning to brown. Mash squash with a fork or potato masher.
Steam kale until wilted.
Add kale, mushrooms, onions, 1 cup of the mung bean sprouts, garlic cloves and 2/3 of the pinto beans into the food processor. Process until all is finely minced but not pureed. Pour mixture into a bowl. Add the rest of the unprocessed beans, the egg, coconut flour, cayenne, ginger, salt, pepper, dijon and squash to the bowl and mix to combine.
Heat a non-stick skillet over medium/low heat . Form palm sized patties and sear them for about 3 minutes on each side or until they brown.
Combine pineapple, the remaining mung bean sprouts and soy sauce. Serve this salsa over the cakes.