A white plate with a green salad topped with orange slices, fried mushroom slices, and a serving of what appears to be a hash brown or vegetable patty.

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

Serves Yield: 6 portions

Ingredients

Chickpea Cakes
1/2 Onion, chopped
1/4 cup Carrots, shredded
1/4 cup Mushrooms, chopped
Olive Oil, as needed
2 cans Chickpeas, drained
3 Eggs
1/2 cup Kikkoman Gluten-Free Panko Style Coating
1/4 cup Toasted Almonds, chopped
1 Lime, juiced and zested
1 Lemon, juiced and zested
Salt, as needed
Pepper, as needed

Portobello Mushroom Fries         
1 cup Kikkoman Gluten-Free Panko Style Coating                   
1/2 cup Parmesan Cheese, shredded   
4 Portobello Mushroom Caps, sliced lengthwise           
4 Eggs, beaten with a splash of water
Olive Oil, as needed                       
   
Mushroom Side Salad
2 cups Baby Spinach                              
3 cups Spring Mix    
1/2 cup Oyster Mushrooms, trimmed
1/4 cup Red Onion, thinly sliced               
1/3 cup Toasted Almonds                   
2 Oranges, segmented         
1 Avocado, peeled, seeded and sliced             
 
Orange Balsamic Vinaigrette
1 Orange, juiced                           
1/4 cup Balsamic Vinegar                           
1/4 cup Kikkoman Preservative-Free Orange Sauce              
1/4 cup Coconut Oil, melted    

Directions

Chickpea Cakes:
Sauté onions, carrots and mushrooms in olive oil until translucent. Crush chickpeas in bowl adding eggs, Kikkoman Gluten-Free Panko Style Coating, almonds and citrus juices. Season with salt, pepper and citrus zest. Form into patties and pan sear.

Portobello Mushroom Fries:
Mix Kikkoman Gluten-Free Panko Style Coating with parmesan cheese in shallow bowl. Dredge portobello slices in egg wash and then into panko parmesan mixture. Pan fry in olive oil or oven bake for 3-4 minutes per side.

Mushroom Side Salad:
Combine salad greens in large bowl. Add mushrooms, onions, almonds, orange segments and avocado. Toss gently with vinaigrette.

Orange Balsamic Vinaigrette:
Combine all ingredients. Season to taste with salt and pepper.

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

 

Recipe courtesy of Jordan Timothee and Sous Chef Matthew Carney of Northeast Rehabilitation Hospital at the 2019 Menu Directions Culinary Competition.

TAGGED IN:

Vegetarian (94)Entrees (268)Plant-Based Goes Center Plate (9)
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Products in Recipe

A bag of Kikkoman gluten-free panko style coating for frying and baking, labeled as versatile and weighing 2.5 lbs (1.13 kg).

Gluten-Free Panko Style Coating

A 5 lb plastic jug of Kikkoman gluten-free orange sauce with a handle and red cap, featuring an image of orange chicken on the label.

Gluten-Free Orange Sauce

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