Cattail Root Cakes

Cattail Root Cakes are a delightful Paleo appetizer that showcases the earthy flavors of foraged cattail roots, combined with aromatic herbs and spices. These crispy cakes are perfect for dipping and offer a unique taste of traditional Native American cuisine.

Ingredients

• Cattail roots - 200 grams, cleaned and peeled
• Almond flour - 50 grams
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped
• Coconut oil - 2 tablespoons, for frying
• Egg - 1, beaten

Steps

1. Begin by boiling the cleaned and peeled cattail roots in water for about 10-15 minutes until tender. Drain and allow to cool slightly.
2. Once cooled, finely chop the cattail roots and place them in a mixing bowl.
3. Add almond flour, garlic powder, onion powder, salt, black pepper, and chopped parsley to the bowl. Mix until well combined.
4. In a small bowl, beat the egg and then add it to the mixture, stirring until everything is evenly coated.
5. Heat coconut oil in a skillet over medium heat. Once hot, form the mixture into small patties (about 4-5 cm in diameter) and carefully place them in the skillet.
6. Fry the patties for about 3-4 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on a paper towel to drain excess oil.
7. Serve warm with a dipping sauce of your choice, such as a Paleo-friendly ranch or garlic aioli.

Nutrition

• Calories: 220
• Protein: 6 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 1 g
• Sodium: 250 mg
• Cholesterol: 70 mg
• Total Fat: 16 g
• Saturated Fat: 14 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber which aids digestion.
• Contains essential vitamins and minerals that support overall health.

Tags