Crispy 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.
- chickpeas
- common groceries
- crispy cakes
- dill
- plant-based
- Salmon 2026
- salmon-inspired
- Vegan
Shopping options
Check ingredients to include themPackage used · most used first
russet potatoes, peeled and diced · 1 Pound
Russet Potato
100%
Details
lemon, zested and juiced · 1 Each
Fresh Large Lemon - Each
100%
Details
canned chickpeas, rinsed and drained · 1 Can
Kroger® Garbanzo Beans
Sale
99%
Details
fresh dill, chopped · 0.25 Cup
Simple Truth Organic® Baby Dill
50%
Details
baby spinach, chopped · 2 Cup
Simple Truth Organic® Baby Spinach
40%
Details
plain breadcrumbs · 0.75 Cup
Kroger® Plain Bread Crumbs
20%
Details
garlic, minced · 2 Count
Garlic
Sale
20%
Details
olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
Dijon mustard · 1 Tablespoon
Kroger® Dijon Mustard
5%
Details
black pepper · 0.5 Teaspoon
McCormick Pure Ground Black Pepper
Sale
3%
Details
salt · 0.75 Teaspoon
Morton Plain Table Salt, Non-Iodized Salt, 26 oz
1%
Details
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common ingredients 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-3/4 cup
- fresh dill-1/4 cup
- olive oil-3 tablespoons
- large lemon-1 each
- garlic-2 cloves
- Dijon mustard-1 tablespoon
- salt-3/4 teaspoon
- black pepper-1/2 teaspoon
Cut peeled potatoes into even 1/2-inch dice and prepare the remaining ingredients. Rinse chickpeas, chop spinach and dill, mince garlic, and zest and juice the lemon.
Keep fingers clear of the knife and zester while prepping the vegetables, herbs, garlic, and lemon.
Boil the potatoes until fork-tender, about 10–12 minutes, then drain thoroughly. Cover with water in a 3-quart pot before bringing to a boil.
Use caution when draining hot potatoes to avoid steam burns.
Mash potatoes and chickpeas until mostly smooth, then cool until comfortable to handle. Leave some chickpea texture.
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 evenly and press firmly into patties about 1/2 inch thick. Keep thickness even so the centers heat as surfaces crisp.
Pan-fry uncrowded patties over medium heat until deeply golden and hot through, about 4–5 minutes per side. Use a 12-inch skillet and divide the oil across all batches. Transfer cooked cakes to a clean plate.
Keep the skillet at medium heat so the cakes crisp without scorching.
Turn the cakes gently with a spatula to prevent oil splatter.
Rest the cakes for 2 minutes, then serve with the remaining lemon juice. Share the batch evenly. Allow about sixty minutes for preparation, potato cooking, cooling and skillet batches.
How did it turn out?
Rating and review tools are unavailable right now.