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Veggie Patties with Soba Noodle Salad

These vegetable patties are made with fibre-rich lentils, sautéed mushrooms, tamari, scallions, hempseeds and coconut flour. They can be served with freshly cooked soba (buckwheat) noodles or any other gluten-free noodles tossed with fresh tomatoes, cucumber and a touch of lime juice.

Ingredients

  • Veggie Patties
  • 1 tbsp Nutiva Organic Extra Virgin Coconut Oil (plus additional coconut oil for shallow frying)
  • 5 cups White Mushrooms (sliced)
  • 6 cloves Garlic (finely chopped)
  • 1 1/2 tsp Ginger (grated)
  • 2 tbsp Tamari (gluten free)
  • 1 1/2 tbsp Sriracha Hot Sauce (can be substituted with other chili-garlic hot sauces)
  • 1 can Lentils (rinsed and drained, then squeezed to remove excess water)
  • 2 Eggs (beaten)
  • 1/3 cup Nutiva Organic Coconut Flour
  • 4 tbsp Nutiva Organic Hempseed
  • 5 Scallions (very finely chopped)
  • Salt (to taste)
  • Ground Black Pepper (to taste)
  • Salad
  • 1 large Cucumber (diced)
  • 3 large Tomatoes (deseeded and diced)
  • 2 Limes (juiced)
  • 1 tbsp Sriracha Hot Sauce
  • 1 tsp Sesame Oil
  • 4 servings Soba Noodles
  • Salt (to taste)
  • Ground Black Pepper (to taste)

Instructions

  1. Heat the coconut oil in a large skillet on medium-high heat. Add the sliced mushrooms and sauté for 4-5 minutes. Add the garlic and ginger and sauté for one minute. Remove from the heat and transfer to a food processor.
  2. Add the tamari sauce, Sriracha sauce, lentils, eggs, salt and pepper to the food processor. Pulse until the mixture is evenly distributed and there are no large pieces of mushroom remaining. The mixture should have some texture and should not be completely smooth.
  3. Transfer the mixture to a mixing bowl and add the coconut flour, hempseeds and scallions. Mix well by hand until all the coconut flour is distributed and the mixture starts to come together. If the mixture is too wet, add a few more teaspoons of coconut flour.
  4. Press and form the mixture into small patties by hand and set aside on a greased plate. Then, in a large skillet, heat some coconut oil on medium-high heat. Once hot, carefully transfer the patties to the skillet and fry on each side for 2-4 minutes until golden brown. Once done, transfer to a plate lined with a paper towel.
  5. While the veggie patties are frying, start preparing the salad. Boil and drain the soba noodles as per the manufacturer’s instructions. Then, toss the cucumber, tomatoes, lime juice, Sriracha sauce, sesame oil and cooked noodles with salt and pepper and set aside.
  6. Serve the veggie patties on top of the soba noodle salad.
  • Yield: 4-5 servings (4-5 Servings)
  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 30 mins

recipe submitted by:

Divya Yadava

Divya Yadava is a freelance creative food consultant based in the vibrant city of Toronto. She can be found at divyayadava.com, where she offers small businesses, media houses and bloggers services that include food photography, recipe development and creation of ...