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  • Chickpea Cakes Portobello Mushroom Fries_960x523

  • Chickpea Cakes, Portobello Mushroom Fries, with Mushroom Side Salad and Orange Balsamic Vinaigrette

    Ingredients

    Chickpea Cakes

    6 portions

    • Ingredients
      Amount
    • Onion, chopped
      1/2 ea.
    • Carrots, shredded
      1/2 cup
    • Mushrooms, chopped
      1/4 cup
    • Olive oil
      as needed
    • Eggs
      3 ea.
    • Kikkoman Gluten-Free Panko Style Coating
      1/2 cup
    • Toasted almonds, chopped
      1/4 cup
    • Lime, zest and juice of
      1 ea.
    • Lemon, zest and juice of
      1 ea.
    • Salt
      as needed
    • Pepper
      as needed

    Portobello Mushroom Fries

    • Ingredients
      Amount
    • Kikkoman Gluten-Free Panko Style Coating
      1 cup
    • Parmesan cheese, shredded
      1/2 cup
    • Portobello mushroom caps, sliced lengthwise
      4 ea.
    • Eggs, beaten with a splash of water
      4 ea.
    • Olive oil
      as needed

    Orange Balsamic Vinaigrette

    • Ingredients
      Amount
    • Orange, juice of
      1 ea.
    • Balsamic vinegar
      1/4 cup
    • Kikkoman Gluten-Free Panko Style Coating
      1/4 cup
    • Coconut oil, melted
      1/4 cup

    Mushroom Side Salad

    • Ingredients
      Amount
    • Baby spinach
      2 cups
    • Spring mix
      3 cups
    • Oyster mushrooms, trimmed
      1/2 cup
    • Red onion, thinly sliced
      1/4 cup
    • Toasted almonds, sliced
      1/3 cup
    • Oranges, segmented
      2 ea.
    • Avocado, peeled, seeded, and sliced
      2 ea.

    Method

    Chickpea Cakes

    1. Sauté onions, carrots and mushrooms in olive oil until translucent.
    2. Crush chickpeas in bowl adding eggs, Kikkoman Gluten-Free Panko Style Coating, almonds and citrus juices. Stir in onions, carrots, and mushroom mixture.
    3. Season with salt, pepper and citrus zest.
    4. Scoop from bowl, form into patties and pan sear.

    Portobello Mushroom Fries

    1. Mix Kikkoman Gluten-Free Panko Style Coating with parmesan cheese in shallow bowl.
    2. Dredge portobello slices in egg wash and then into panko parmesan mixture.
    3. Pan fry in olive oil for 3-4 minutes per side, or oven bake at 425°F for 8-12 minutes.

    Orange Balsamic Vinaigrette

    1. Whisk together all ingredients. Season to taste with salt and pepper.

    Mushroom Side Salad

    1. Combine salad greens in large bowl.
    2. Add mushrooms, onions, almonds, orange segments and avocado.
    3. Toss gently with Orange Balsamic Vinaigrette.

    Assemble

    1. Place portion of dressed salad on serving plate. Arrange portobello fries and chickpea cakes alongside.