Cilantro Cakes with Avocado Cream and Cilantro Mint Slaw (V/GF)
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
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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.
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Next, make the slaw. Toss the ingredients together in a bowl until fully combined. Set aside in the refrigerator until ready for use.
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Now, make the cilantro cakes. In a large bowl, whisk all of the ingredients together until fully incorporated.
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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.
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Keep adding small amounts of oil in between cooking the cilantro cakes.
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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.
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Serve immediately and enjoy!!! Store leftovers separately in the refrigerator. Reheat cilantro cakes before serving again.