Muffin Tin Chef by Matt Kadey Page B

well. Serve over the quinoa cakes.

BROCCOLI-BEAN CAKES WITH GARLIC-LEMON BUTTER SAUCE
    Here’s a good way to get the little ones (and the grown-up ones) to eat their broccoli and beans. Serves 6 V, F
    Cakes:
    1 head of broccoli, cut into florets (about 5 cups)
1 (15-ounce) can white navy beans,
drained and rinsed
2 large eggs
3/4 cup panko (Japanese-style) bread crumbs, divided
1 shallot, finely chopped
3 tablespoons hemp seeds (optional)
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
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    Butter Sauce:
    1/4 cup (1/2 stick) unsalted butter, chopped
3 to 4 garlic cloves, finely minced
juice of 1/2 lemon pinch of salt
    For the Cakes: Preheat the oven to 375°F. Place the broccoli florets in a food processor and process until the broccoli has been pulverized into small bits. If you don’t have a food processor, simply chop very finely with a knife. Add the broccoli to a large bowl with the navy beans and mash gently. Stir in the eggs, 1/2 cup of the panko bread crumbs, and the shallot, hemp seeds, if using, red wine vinegar, salt, and pepper. Divide the mixture among 12 medium muffin cups, making sure to pack the contents tightly. Sprinkle the tops with the remaining panko bread crumbs and press down gently. Bake for 20 minutes, then turn on the oven’s broiler and heat until the bread crumbs on top are toasted, about 1 minute more. Let cool for several minutes before unmolding.
    For the Butter Sauce: Place the butter and garlic in a small saucepan over low heat. Once the butter has melted, stir in the lemon juice and salt, and heat for 2 minutes. Serve over the broccoli bean cakes.

SAMOSA PUFFS WITH GREEN CHUTNEY
    Indian-inspired dishes are notorious for giving your spice rack a good workout. These no-fry, open-faced samosas are no exception. Serves 6 V
    Samosas:
    1 tablespoon grapeseed or canola oil
1 medium russet or Yukon Gold potato, finely diced
1 small onion, finely diced
1 tablespoon minced fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon fennel seeds (optional)
1/2 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup frozen peas
1/4 cup chopped unsalted raw cashews
1 teaspoon garam masala
juice of 1/2 lemon
7 ounces puff pastry (1/2 package), thawed
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    Chutney:
    2 cups tightly packed fresh cilantro
1/2 cup tightly packed fresh mint
1/4 cup unsweetened dried shredded coconut
1/4 cup extra-virgin olive oil
juice of 1/2 lemon
1 tablespoon grated fresh ginger
2 garlic cloves, grated
1 serrano or jalapeño pepper, seeded and diced
1/2 teaspoon ground cumin
1/4 teaspoon salt
    For the Samosas: Heat the oil in a large skillet over medium heat. Add the potato and cook for 10 minutes. Stir in the onion and cook until the potato is tender and onion has softened, about 6 minutes more. Stir in the ginger, cumin, fennel, if using, coriander, turmeric, cayenne pepper, salt, and black pepper, and cook 1 minute. Add the peas and cashews and cook for 2 minutes. Remove from the heat and stir in the garam masala and lemon juice. Let cool.
    Preheat the oven to 400°F. On a lightly floured work surface, roll out the puff pastry into a 12-inch square. Using a knife or pizza wheel, cut the pastry into 12 rectangular pieces by slicing 4 vertical rows and 3 horizontal rows. Stuff the rectangles into 12 medium muffin cups and poke the bottoms with a fork to prevent puffing. Divide the potato mixture among the pastry cups and bake until the pastry is crispy and golden, about 15 minutes. Let cool for a few minutes before unmolding.

    For the Chutney: Place all of the chutney ingredients in a food processor and process until well combined and the herbs have been reduced to small bits. Serve with the samosa puffs.

BUTTERNUT SQUASH SOUFFLÉS
    Here’s proof that a soufflé doesn’t need to be a monumental kitchen task or torpedo your diet. Serves 6 V
    1/2 pound butternut squash, peeled and diced (about 2