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Gluten-Free

Radish, Fennel & Carrot Cakes

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.

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None
MICHAEL ALBERSTAT

Find more vegetarian recipes. 

Servings
14
Prep Time
40 min
Cook Time
10 min
Duration
50 min

Ingredients

  • ½ cup whole-grain spelt flour
  • 1 tbsp ground flaxseeds
  • 1 tbsp paprika
  • 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

Garnish, optional

  • Hummus, Broccoli Pesto, yogurt, cucumber slices, fresh dill, as desired

Preparation

  1. In a small bowl, mix together flour, flaxseeds, paprika, dulse, coriander, salt and pepper.
  2. In a large bowl, mix together carrots, chickpeas, fennel, radishes, dill, lemon zest, lemon juice and eggs. Toss to coat vegetables evenly.
  3. Add flour mixture to egg mixture. Combine until incorporated.
  4. 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.
  5. To serve, garnish with your choice of hummus, Broccoli Pesto, cucumber and/or fresh dill.

Nutrition Information

  • Serving Size 1 cake
  • Calories 75
  • Carbohydrate Content 9 g
  • Cholesterol Content 27 mg
  • Fat Content 3 g
  • Fiber Content 2 g
  • Protein Content 3 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 98 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g