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
|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|
|Chilli, chopped||2 whole|
|Lime Juice||1 medium lime|
|Soy sauce||3 tablespoons, or to taste|
|Sesame oil||1 tablespoon|
- Mix all ingredients in a large bowl.
- 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.
- 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.
- 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.
- Enjoy while hot!
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)