Moroccan-Inspired Veggie Cakes
These Moroccan-inspired veggie cakes are a delicious and healthy plant-based meal. They’re packed with flavor, easy to make, and perfect for a weeknight dinner or a weekend brunch.
About Time:
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 70 minutes
- Yield: 12 veggie cakes
Ingredients:
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper
- 1/4 cup plain, unsweetened yogurt (dairy-free option available)
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 large sweet potato
- 1 clove garlic, minced
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 red onion, finely chopped
- 1/4 cup fresh cilantro or parsley, chopped
- Lettuce leaves and red onion slices, for serving
- Corn kernels (optional)
Instructions:
- Prep the Oven: Preheat your oven to 425°F (220°C).
- Season the Squash: In a large bowl, combine the spices and half of the yogurt. Add the cubed butternut squash and toss to coat.
- Roast the Squash: Spread the seasoned squash on a baking sheet coated with cooking spray. Roast in the preheated oven for 25 minutes.
- Cook the Sweet Potato: While the squash roasts, microwave the sweet potato on high for 6 minutes or until soft. Alternatively, bake it alongside the squash for 35-40 minutes. Once cooked, halve the sweet potato, scoop out the flesh, and mash it in a large bowl.
- Combine Ingredients: Add the remaining yogurt, roasted squash, mashed sweet potato, garlic, chickpeas, red onion, and cilantro to the bowl. Mash the mixture together, leaving the chickpeas slightly chunky. Season with salt and pepper to taste.
- Form and Bake the Cakes: Shape the mixture into 12 thick patties. Place them on a baking sheet lined with parchment paper, spray with cooking spray, and bake for 25 minutes.
- Serve: Serve the hot veggie cakes with a side salad of lettuce leaves and red onion slices. Enjoy with additional yogurt for dipping.