Crispy Chickpea Dill Cakes

Ingredients

• 1 Pound russet potatoes, peeled and diced - 1 (pound), peeled and diced
• 1 Can canned chickpeas, rinsed and drained - 1 (15-ounce can), rinsed and drained
• 2 Cup baby spinach, chopped - 2 (cups), chopped
• 0.75 Cup plain breadcrumbs - 3/4 (cup)
• 0.25 Cup fresh dill, chopped - 1/4 (cup), chopped
• 1 Tablespoon Dijon mustard - 1 (tablespoon)
• 1 Each lemon, zested and juiced - 1 (large), Use the zest and juice; 1 tablespoon juice goes into the cake mixture and the remaining juice is served with the cakes.
• 2 Count garlic, minced - 2 (cloves), minced
• 0.75 Teaspoon salt - 3/4 (teaspoon)
• 0.5 Teaspoon black pepper - 1/2 (teaspoon)
• 3 Tablespoon olive oil - 3 (tablespoons)

Instructions

1. Prep the vegetables, herbs, and lemon

   1. *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.

2. Boil the potatoes

   2. 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.

3. Mash the base

   3. Add the hot potatoes to a large bowl with the chickpeas. *Mash until mostly smooth* with some chickpea texture remaining.

4. Mix the cake mixture

   4. 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*.

5. Shape the patties

   5. Divide the mixture into 8 portions and shape into patties about 1/2 inch thick. *Press firmly* so the cakes stay together during cooking.

6. Pan-fry the cakes

   6. 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*.

7. Rest and serve

   7. Transfer the cakes to a plate and let them rest for *2 minutes* before serving with the remaining lemon juice.