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Chickpea Cakes with Portobello Fries

Menu PartEntree
Cuisine TypeMediterranean
chickpea cakes

MenuDirections Culinary Competition 2019

Team 1

Matthew Carney, Sous Chef, Northeast Rehabilitation Hospital Network

Jordan Timothee, Georgia ProStart, Meadowcreek High School


Chickpea cakes

Olive oil, for sauteeing

½ onion, chopped

¼ cup shredded carrots

¼ cup chopped mushrooms

2 cans (16 oz. each) chick peas

3 eggs

½ cup gluten-free panko

¼ cup chopped toasted almonds

1 lime, zested

1 lemon, zested

Salt and pepper, to taste

Portobello mushroom fries

4 portobello mushroom caps, sliced lengthwise

4 eggs, beaten with a splash of water for egg wash

1 cup gluten-free panko

½ cup shredded Parmesan

Mushroom salad

¼ cup coconut oil

¼ cup balsamic Vinegar

¼ cup orange sweet-sour sauce

½ cup oyster mushrooms, trimmed

¼ cup thinly sliced red onions

1/3 cup toasted almonds

2 oranges, segmented (reserve juice for dressing)

Fresh avocado slices

2 cups baby spinach

3 cups spring mix


  1. Prepare chickpea cakes: Coat saute pan with a little oil. Add onions, mushrooms and carrots, saute until translucent.
  2.  Crush chickpeas in bowl; add eggs, panko and almonds; stir in citrus zest and salt and pepper to taste.  Form into patties and pan sear until golden on both sides. Keep warm.
  3. Prepare portobello fries: Dredge portobello slices in egg wash. Combine panko and Parmesan; coat mushroom slices with mixture.
  4. Pan-fry mushrooms in oil or oven-bake for 3 to 4 minutes per side. Keep warm.
  5. Prepare salad: Melt coconut oil. Whisk in balsamic and orange sauce for dressing; whisk in reserved orange juice.
  6. In large bowl, combine mushrooms, onions, almonds, orange sections, avocados, spinach and spring mix. Add dressing; toss to combine.
  7. To serve, arrange chickpea cakes, portobello fries and salad on plates.

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