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.
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.