Chickpea Cakes with Portobello Fries
MenuDirections Culinary Competition 2019
Matthew Carney, Sous Chef, Northeast Rehabilitation Hospital Network
Jordan Timothee, Georgia ProStart, Meadowcreek High School
Olive oil, for sauteeing
½ onion, chopped
¼ cup shredded carrots
¼ cup chopped mushrooms
2 cans (16 oz. each) chick peas
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
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
- Prepare chickpea cakes: Coat saute pan with a little oil. Add onions, mushrooms and carrots, saute until translucent.
- 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.
- Prepare portobello fries: Dredge portobello slices in egg wash. Combine panko and Parmesan; coat mushroom slices with mixture.
- Pan-fry mushrooms in oil or oven-bake for 3 to 4 minutes per side. Keep warm.
- Prepare salad: Melt coconut oil. Whisk in balsamic and orange sauce for dressing; whisk in reserved orange juice.
- In large bowl, combine mushrooms, onions, almonds, orange sections, avocados, spinach and spring mix. Add dressing; toss to combine.
- To serve, arrange chickpea cakes, portobello fries and salad on plates.