chickpea cake, vegan recipe, matt wilshere

Healthy eating has always been a way of life for me, veggies were always ones I could call delicious friends. Recently though, I have not felt like I am getting as much out of my diet as I could, or should be. I started by consulting and ultimately hiring a personal trainer. I know it sounds terribly posh to say, but it was the only way I was going to develop a program for exactly myself. I didn’t want a class where I had to modify for myself, and probably end up doing it wrong.

This amazing human is Marcus Lawrence, check him out and if you are in the area, I don’t just highly recommend this trainer, I would go so far so to say that you would be a fool to choose anyone else. He developed a plan to work with my body and after a few weeks was already seeing results.

Eating Healthy

The biggest thing I found was that I learned HOW to eat, not just what to eat but when and how much. My problem with holding weight…I wasn’t eating enough. Isn’t that CRAZY?!?
So, in roughly the same time frame I also had become predominantly vegetarian and to be honest, not even consciously. This was a challenge to my amazing husband, who takes on most of the cooking tasks. He jumped into action and I was AMAZED.
The best one right out of the gate was his rendition of a chickpea cake with yogurt sauce. Now I know at first that may not sound like the best thing in the world to eat, but I tell you my friends IT IS!!!
High in protein, has less than 400 calories, and is crave-ably good.
This is Matt’s recipe, an alteration from “The Complete Cooking for Two Cookbook” which is a must-have!
This version, which makes four perfect cakes, can be whipped up in no time.

Chickpea Recipehealth food, chickpea recipe, cooking for two, matt wilshere

½ cup Plain unflavored Greek Yogurt

1 tsp minced garlic
1 Tbsp Lime Juice

¼ tsp pinch Salt

¼ tsp White Pepper
3 Tbsp minced mixed greens
1 can or 1 ½ cups chickpeas, rinsed
2 Large eggs, (sub flax and water for eggs)
8 tsp. olive oil
¼ tsp curry powder
¼ tsp chilli powder
Pinch cayenne pepper
⅔ cip panko bread crumbs
¼ cup onion chopped

Combine the Yogurt, minced garlic, lime juice, salt and pepper until it is one harmonious texture.

For the cakes

First take the rinsed chickpeas and place in medium large mixing bowl.
Then with a fork begin to smush the chickpeas, the original calls for the use of a food processor, but Matt found this to be a more even texture overall.
Then take a smaller bowl and whisk together the eggs, 4 teaspoons olive oil, chilli and curry powders, ⅛ teaspoon salt and cayenne pepper together.
Gently stir in panko, processed chickpeas, remaining 2 Tbsp yogurt, onions, chopped mixed greens until just combined.
Divide bean mixture into 4 lightly packed balls and gently flatten each ball into a 1 inch thick patty.

Heat remaining 2 teaspoons oil in 10 inch non-stick skillet over medium heat until shimmering. Gently place patties in skillet and cooked until well browned on first side, 4 to 5 minutes. Gently flip patties and continue to cook until well browned on second side, about 5 min. Serve with yogurt sauce right on top and a lime wedge squeezed over top. I would also say try to add old bay for a great faux crabcake!  

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