40m$8.27Crispy Chickpea Dill Cakes
Crispy chickpea and potato cakes with fresh dill, Dijon mustard, lemon, and baby spinach. They are simple, savory, plant-based, and made with common grocery ingredients.
- Energy
- 375 calories per serving
- Protein
- 11.1 g per serving
- Carbs
- 54.5 g per serving
- Fat
- 13.9 g per serving
- Sodium
- 918 mg per serving
Shopping options
olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
black pepper
0.5 Teaspoon
Kroger® Pure Ground Black Pepper Shaker
1%
baby spinach, chopped
2 Cup
Simple Truth Organic® Baby Spinach
40%
fresh dill, chopped
0.25 Cup
Simple Truth Organic® Baby Dill
50%
salt
0.75 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Dijon mustard
1 Tablespoon
Kroger® Dijon Mustard
4%
plain breadcrumbs
0.75 Cup
Kroger® Plain Bread Crumbs
20%
canned chickpeas, rinsed and drained
1 Can
Kroger® Garbanzo Beans
100%
russet potatoes, peeled and diced
1 Pound
Russet Potato
67%
garlic, minced
2 Count
Garlic
100%
lemon, zested and juiced
1 Each
Fresh Large Lemon - Each
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- russet potatoes-1 lb
- canned chickpeas-1 can
- baby spinach-2 cups
- plain breadcrumbs-0.75 cups
- fresh dill-0.25 cups
- olive oil-3 tbsp
- large lemon-1 each
- garlic-2 cloves
- Dijon mustard-1 tbsp
- salt-0.75 tsp
- black pepper-0.5 tsp
Peel and dice the potatoes, rinse and drain the chickpeas, chop the baby spinach and dill, mince the garlic, and zest and juice the lemon.
Keep fingers clear of the knife and zester while prepping the vegetables, herbs, garlic, and lemon.
Place the potatoes in a pot, cover with water, and bring to a boil. Cook until fork-tender, about 10 to 12 minutes, then drain well.
Use caution when draining hot potatoes to avoid steam burns.
Add the hot potatoes to a large bowl with the chickpeas. Mash until mostly smooth with some chickpea texture remaining.
Stir in the spinach, breadcrumbs, dill, Dijon mustard, lemon zest, 1 tablespoon lemon juice, garlic, salt, and black pepper. Mix until the mixture holds together when pressed and looks moist but not wet.
Divide the mixture into 8 portions and shape into patties about 1/2 inch thick. Press firmly so the cakes stay together during cooking.
Heat the olive oil in a large skillet over medium heat until shimmering. Add the cakes in a single layer and cook until deep golden and crisp, about 4 to 5 minutes per side.
Keep the skillet at medium heat so the cakes crisp without scorching.
Turn the cakes gently with a spatula to prevent oil splatter.
Transfer the cakes to a plate and let them rest for 2 minutes before serving with the remaining lemon juice.
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