Preheat oven to 375F and crisp up cakes for about 18 minutes till golden brown and internal temperature has reached 74C. Dollop remoulade either on the bottom of your plate or top of the cakes, dot pickled salad on top of cakes – start with a small amount depending on how much you like pickled vegetables. Sprinkle with crispy shallots for added savory crunch. 

This dish is rich in protein, fiber, vitamin B complex, and iron. Foods such as leafy greens and mushrooms provide powerful anti-inflammatory properties

Protein: Combining potatoes & beans provides all the essential amino acids allowing the body to form proteins necessary for growth and development.

Fiber: The banana blossom in this dish provides an excellent source of fiber that feeds friendly bacteria in the digestive tract. helping to maintain larger populations.

Vitamin B Complex: B vitamins are building blocks for a healthy body and help turn other nutrients into energy, and maintain a healthy metabolism. Mushrooms and tahini are rich in B vitamins. In particular, chickpeas are rich in pyridoxine (B6 - may help with improving mood and brain health) and beans, tahini, and chickpeas are rich in folate (B9 - supports fetal development and growth, and can help prevent cognitive decline).

Iron: Eating foods rich in iron such as tahini and beans will help support transportation of vital oxygen throughout the body.