Inspired by classic fishcake and chips, this is perfect for the weekend but with added goodness for you and the planet. The aubergine not only adds another portion of veg but also a smooth creaminess, perfect for a dip with roast potatoes!
Makes 4 cakes - serves 2-4 depending on appetite!
100g baby plum tomatoes
2 cloves garlic
1 tbsp maple syrup
2 tbsp tomato puree
Pea and Kale Cakes
1/2 red onion
1 tin butterbeans
1 tsp vegetable bouillon powder
1 tsp self raising flour
Small handful fresh parsley
150g peas - defrosted
Serve with roast potatoes and salad
For the ketchup, half the aubergine length-ways and drizzle with a little oil. Place skin side up on a roasting tray and roast in a 200 degree Celcius oven for 40 minutes. After the 40 minutes, add the tomatoes to the tray and continue to roast for 20 minutes. Finally, add the garlic cloves to the tray (whole) for the final 5 minutes.
Meanwhile, make the cakes. To a blender, add the red onion, butterbeans (drained), kale, bouillon, flour and parsley. Blend until smooth. Add in the peas and a pinch of black pepper and blend again, slightly breaking the peas but not blending completely.
Shape the mix into 4 flat cakes and place on a lined baking tray. Bake in the 200 degree oven for 30 minutes.
To finish the ketchup, place the aubergine, tomatoes and peeled garlic into a blender with the syrup and tomato puree. Blend until completely smooth, then season with salt and pepper to taste.
Serve with roast potatoes and salad.