Chickpea, Cashew & Collard Green Patties


It was so, so lovely to meet / see again those who attended the first CSA shareholders meeting! I loved spending time and sharing a meal with such an enthusiastic, dedicated group. I look forward to more meetings in the future!

This is the recipe for the patties I served at the meeting. You can use any type of greens or even other vegetables, you just want to squeeze out as much excess moisture from whatever you use. The patties won’t firm up if there is too much moisture. Also, I would suggest playing around with the size of the patties and adjust them to your liking. I thought mine were a bit thin and could have come out of the oven 5 minutes earlier. It’s all up to your personal preferences and how you plan to serve them.

The recipe is adapted from here. You will notice she adds hot peppers, which I would totally be on board with if I wasn’t sharing these with a 2 year old 🙂

Chickpea, Cashew & Collard Green Patties
makes about 14 patties

Recipe notes: I didn’t try this, but I assume these patties could be made ahead and frozen.


  • 1-1/3 cup raw chickpeas
  • 2 tablespoons vegetable oil
  • 1 large yellow onion, finely diced
  • 10 ounces (about 10 large leaves) collard greens, de-stemmed and roughly chopped
  • 1 cup raw whole cashews
  • 4 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Buns, avocado, sauerkraut and hot sauce to serve


  • Place chickpeas in a large bowl and cover with water by at least 2 inches. Set aside and allow to soak for at least 8 hours or preferably, overnight.
  • Line a rimmed baking sheet with aluminum foil and liberally coat with non-stick cooking spray and set aside. Adjust oven rack to the middle position and preheat to 375 degrees.
  • Heat oil in a 12″ skillet over medium heat until shimmering. Add the onion, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 5-7 minutes. Add the greens and cook, stirring often, until tender, about 5-10 minutes (depending on the type of greens you use). Set aside and allow to cool slightly.
  • While the greens are cooling, drain the chickpeas and add them to a large capacity food processor. Add the cashews, garlic, salt and pepper. Drain the greens and squeeze out any excess moisture (I find this easiest to do while the greens are in the colander – press them with the back of a large mixing spoon until most of the moisture is gone). Add them to the food processor and process with the other items for about 1-2 minutes, scraping down the bowl a few times, until the mixture is mostly broken down but you don’t want it to be completely mushy and without some texture.
  • Using a #16 scoop (or 1/4 cup measure) form mixture into patties, about 2-1/2 inches wide and 1/2″ thick. Place in the oven and cook about 30 minutes, flipping once half way through.
  • To serve, I like eating the patties topped with avocado, sauerkraut and Sriracha or hot sauce. You could also serve these on buns or in pita bread with your toppings of choice.


3 thoughts on “Chickpea, Cashew & Collard Green Patties

  1. Pingback: Weekly Farm Notes :: Nov 24th, 2015 | Tant Hill Farm

  2. Pingback: Deep Winter CSA Starts Next Week! | Tant Hill Farm

  3. Pingback: Weekly Farm Notes :: November 16th, 2016 | Tant Hill Farm

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