Beet Cakes with Mint Cashew Cream
These Paleo, Whole30, and gluten-free beet cakes are a great side dish recipe or a main dish if you want less meat. And top it with the creamy dairy-free mint cashew cream for a nice pop of flavor.
For the patties
- 1 small head Cauliflower
- 2 medium Beets
- 1/2 cup Almond Flour
- 3 Eggs
- 1/2 tsp Sea Salt
- 1/2 tsp Pepper
For the Mint Cashew Cream
- 2/3 cup Cashews (soaked for at least 2 hours)
- 1/2 cup Water
- 3/4 tsp Sea Salt
- 1 big handful Fresh Mint (half of a .66 oz container)
Preheat the oven to 375 F. Place parchment paper on 1-2 baking sheets.
Cut the cauliflower into small chunks. Peel the beets and cut into small chunks. Put the cauliflower and beets into a food processor and pulse until everything is uniform size and about the size of a grain of rice. You may have to remove some remaining large chunks and process those by themselves.
Put the beet/cauliflower mixture into a large bowl and then add the almond flour, eggs, salt and pepper. Mix well.
Using your hands, make patties with about a plum-sized amount of the mixture. These will be about the same size as a ground beef hamburger patty. Place on the prepared baking sheet(s) and flatten to about 1/2 inch thick.
Bake in the oven for 25 min. If the patties don't seem set (they stay together when lifted with a spatula) bake for another 5-10 min.
For the cream:
Put the drained cashews, water, salt, and mint into the blender and blend until very smooth. If it's pretty thick, use more water until desired thickness. (It will thicken in the fridge too).
Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !