Keeping lunches light yet fiber-rich and filling is the best way to avoid afternoon energy slumps. Try our Radish, Fennel & Carrot Cakes, a veg-centric take on fish cakes. Pair them with a leafy green salad or serve them with sautéed or steamed greens for easy meals.
1 tbsp dulse flakes (TIP: Dulse flakes give the cakes a fishlike flavor, but you can omit if you can’t find them.)
2 tsp ground coriander
½ tsp sea salt
¼ tsp ground black pepper
1½ cups grated carrots
1 cup BPA-free canned unsalted chickpeas, drained and rinsed
1 cup grated fennel
1 cup grated radishes
¼ cup fresh dill, chopped
2 tsp lemon zest + 1/4 cup fresh lemon juice
2 large eggs, lightly beaten
2 tbsp grape seed oil, divided
Hummus, Broccoli Pesto, yogurt, cucumber slices, fresh dill, as desired
In a small bowl, mix together flour, flaxseeds, paprika, dulse, coriander, salt and pepper.
In a large bowl, mix together carrots, chickpeas, fennel, radishes, dill, lemon zest, lemon juice and eggs. Toss to coat vegetables evenly.
Add flour mixture to egg mixture. Combine until incorporated.
In a large sauté pan on medium-high, heat 2 tsp oil. Working in batches, using a ¼-cup measure per cake, add 5 scoops batter to pan. Cook until golden brown, about 4 minutes. Flip and press cakes to flatten them, to approximately 3 inches in diameter. Cook on second side until golden brown, about 3 minutes. Repeat two more times with remaining oil and batter, making a total of 14 cakes.
To serve, garnish with your choice of hummus, Broccoli Pesto, cucumber and/or fresh dill.
The base of these muffins is just mildly sweet, meaning you can go one of two ways with your add-ins: Incorporate dark chocolate chips for a sweet version, or add sesame seeds and green onions for a savory spin.