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Zesty Thai-Inspired Lupin Veggie Patties

Picked up on the wave of alternative-meat patties sweeping Singapore? Well, we have an easy home-made option that comes with more protein and fibre and are so moorish that you want to keep eating them. The best thing? They're actually great for you! 

Photo credits and recipe by FruxField

 

Recipe makes 16 - 18 patties

Ingredients

Lupin Flakes  250g 
Tapioca Flour 3 tablespoons
Cabbage, chopped 3 cups
Tomatoes, chopped 1 cup
Shallots, chopped 2 tablespoons
Shiitake mushrooms, rehydrated and sliced 2 medium
Coriander, including stems and leaves 3 stalks
Eggs 5
Chilli, chopped 2 whole
Lime Juice 1 medium lime
Soy sauce 3 tablespoons, or to taste
Sesame oil 1 tablespoon
Pepper To taste
Water  150 ml


Method
  1. Mix all ingredients in a large bowl. 
  2. Start forming patties into discs. The ones in this recipe are about 2cm-thick and 6cm in diameter. Cooking time will depend on the sizes of your patties.
  3. Place non-stick pan on medium heat an add half a teaspoon of cooking oil. Start pan-frying patties in batches, around 2 minutes on each side or until they turn golden brown and are firm to touch.
  4. Remove from heat and serve topped with toasted lupin flakes, sesame seeds, and/or coriander leaves. They are fantastic with a fish-sauce and lime dipping sauce. 
  5. Enjoy while hot!

    Dietitian's note:

    For a vegan recipe, replace each egg with 60g of pureed silken tofu or plain Greek yoghurt (400g in total) or with 1 tablespoon of chia seeds mixed with 3 tablespoons of water (5 tablespoons of chia seeds and 15 tablespoons of water in total)