Mediterranean Chickpea and Spinach Polenta-Crust Cakes with Tomato Olive Relish and Lemon Yogurt

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a tray or plate with parchment paper for the shaped cakes.

2. 2

   In a large skillet, heat 1 tablespoon olive oil. Sauté half of the red onion and half of the garlic for 2 to 3 minutes. Add the spinach, a pinch of salt, and some black pepper, and cook for 1 to 2 minutes until wilted. Remove from the heat and let cool slightly.

3. 3

   In a large bowl, mash the chickpeas with a fork or potato masher, keeping some texture. Add the sautéed spinach, feta, egg, parsley, dried oregano, ground cumin, half of the lemon zest, 1 tablespoon lemon juice, the remaining salt, and black pepper. Mix well.

4. 4

   Shape the chickpea mixture into 8 even cakes. Coat them lightly on both sides with the instant polenta and place them on the prepared tray.

5. 5

   Heat 1 tablespoon olive oil in an oven-safe skillet over medium heat. Brown the cakes for 2 to 3 minutes per side, in batches if needed. Add a little more oil if the pan becomes dry.

6. 6

   Transfer the skillet to the oven and bake the cakes for 8 to 10 minutes at 220 °C / 425 °F until firm and heated through.

7. 7

   Meanwhile, in another skillet, heat the remaining tablespoon of olive oil. Add the remaining red onion and garlic and cook for 2 minutes. Stir in the cherry tomatoes, kalamata olives, capers, and a pinch of black pepper. Cook for 4 to 5 minutes until the tomatoes soften but still hold their shape. Add the red wine vinegar and the remaining lemon juice, and cook 1 minute more.

8. 8

   In a small bowl, mix the Greek yogurt with the remaining lemon zest and a pinch of salt until smooth.

9. 9

   Serve 2 cakes per plate with the warm tomato olive relish on top or alongside, and finish with the lemon yogurt.