Don ate this meal and exclaimed: "seriously, just open a restaurant already!" I was most thrilled with this enthusiasm because my primary purpose for the meal was nourishment. The endless pursuit of healthy eating has been ramped up this spring at our home. Maybe it's the looming swimsuit season or a couple road races we've signed up to participate in. Regardless, I'm thrilled to have hubby's commitment to making healthy food choices.
It's pretty easy to find yourself sliding off the healthy track and into a routine of convenience. Coupled with this is the ever demanding palates of two growing kids. While they are willing to try a lot of new things, they are also quite happy to dig into a big pot of homemade macaroni and cheese. Sometimes as a mom it's just easier to give in and make the carb overload they crave.
These cakes pack a great protein punch and all the veggies on top give great flavour without a lot of calories. Surprisingly filling, the smaller portion might even allow you to pair it with a nice glass of red. Don't skip the Greek yogurt nestled under there either. It provides the perfect amount of tang and moisture to balance this dish. I've topped mine with oven dried tomatoes which I detail how to make on this post. You could easily used jarred sun dried tomatoes instead.
Preheat oven to 350degrees. In a food processor combine beans, Parmesan, parsley, egg and flour. Form paste into 4 patties and place on baking sheet covered with parchment or silpat. Bake in oven for 30min, flipping after 15min.
While cakes are baking, chop kale, shallot and garlic. In a frying pan saute shallot in oil for about 3 min; add garlic and cook 1min more. Add kale and continue cooking 1 min more. Add broth and allow to simmer 15min until broth has evaporated.
Remove cakes from oven and top with yogurt, kale and tomatoes. Sprinkle Parmesan, salt and pepper on top. Enjoy!