Cilantro Cakes with Avocado Cream and Cilantro Mint Slaw (V/GF)

Today, I’m giving you not just one, but three recipes!!

Cilantro Cakes topped with a Cilantro Avocado Cream and a Cilantro Mint Slaw. 

Words can’t describe how much I love each of these recipes, especially put together! Let’s talk about these cilantro cakes first. They’re essentially socca bread enhanced with fresh cilantro, lime juice, garlic and chili powder.  If you’re not familiar with socca bread, it’s a naturally gluten-free, chickpea flour-based bread that taste something like potato pancakes. They’re crisp on the outside, soft on the inside and so flavorful. Even without the added cilantro and spices, socca bread has an irresistible, subtle nutty flavor.

The avocado cream is similar to gauc, but way creamier.  It’s made with coconut milk, avocado, cilantro and lime, giving it a super fresh flavor profile. The cilantro mint slaw is the perfect topping to this dish. It gives it a nice crisp, crunchy textural component and the mint really enhances both the cilantro and the lime flavors.

It’s a recipe that I make often because it’s easy, cheap, quick and, most importantly, delicious! It’s also a great source of protein and healthy fats, thanks to the chickpea flour, avocado and coconut milk! If you want more protein, swap the Cilantro Avocado Cream for my Cilantro Lime Avocado Hummus!

You have to try this recipe! It’s a must! When you do try it, just don’t forget to let me know about it! Find me on Instagram and Facebook  or drop a comment below and rate the recipe!

Enjoy everyone!

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Cilantro Cakes with Avocado Cream and Cilantro Mint Slaw (V/GF)

Course Appetizer, Main Course

Cuisine American

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Author Bunny

Ingredients

Cilantro Cakes

• 1 cup chickpea flour
• 1 cup water
• Juice from half a lime
• 2 tbsp cilantro finely minced
• 1 1/2 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder
• 1/2 tsp chili powder

Cilantro Avocado Cream

• 1 ripe medium-large avocado
• 1/2 cup coconut milk or cream
• 1/4 (packed) cup cilantro
• Juice from half a lime
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 2 garlic cloves peeled

Cilantro Mint Slaw

• 2 cups prepared slaw
• 2 tbsp cilantro finely minced
• 2 tbsp mint finely minced
• 1 green onion finely minced
• 1 Serrano chili pepper thinly sliced
• 1 tbsp rice vinegar
• A squeeze of lime

Instructions

1. Start by making the cilantro avocado cream. Simply add the ingredients together in a food processor and process until smooth and creamy. You may need to stop it once to scrape the sides with a rubber spatula. Set aside in the refrigerator until ready for use.

2. Next, make the slaw. Toss the ingredients together in a bowl until fully combined. Set aside in the refrigerator until ready for use.
   

3. Now, make the cilantro cakes. In a large bowl, whisk all of the ingredients together until fully incorporated. 
   

4. In a large frying pan, add a splash of oil and heat over medium-high heat. Once oil is hot, Pour 1/4 cups worth of batter onto the skillet, and cook until bubbles appear on the surface of the cilantro cake. Flip with a spatula, and cook until browned on the other side, about 3-5 minutes on each side.
   

5. Keep adding small amounts of oil in between cooking the cilantro cakes.
   

6. To assemble, you can either make a stack of cilantro cakes layered with the avocado cream and topped with the slaw, or you can make individual cakes topped with both the avocado cream and slaw.
   

7. Serve immediately and enjoy!!! Store leftovers separately in the refrigerator. Reheat cilantro cakes before serving again. 
   

If you like this recipe, then you’ll love my Potato Pancakes with Mushroom Herb Gravy, Chickpea Eggs Florentine and my Veggie Spring Rolls!