Thai-Style Fabcakes
with Soba Noodle Salad & Tamarind Chutney
Get Recipes Delivered
INGREDIENTS
- 1 package garbanzo beans
- 1 stalk celery
- 1 lime
- 1 tbsp red curry paste
- ½ cup panko breadcrumbs
- 1 can hearts of palm
- 8 oz pre-cooked soba noodles
- 3 scallions
- 2 mini sweet peppers
- 1 tbsp sesame oil
- 2 tsp tamari
- ¼ cup tamarind chutney
- 2 tbsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
Get Recipes Delivered
INSTRUCTIONS
Drain and rinse the garbanzo beans. Roughly chop the celery. Zest the lime. Combine the garbanzos, celery, lime zest, red curry paste, and just ¼ cup breadcrumbs in a food processor. Pulse until well combined, about 10 to 12 pulses. Transfer the garbanzo mixture to a large bowl.
Drain the hearts of palm. Pat dry with a paper towel. Add just half the chopped hearts of palm to the bowl with the garbanzo mixture. Season with ½ tsp salt and ⅛ tsp pepper and stir well to combine. Form the fabcakes mixture into 6 patties and place in the refrigerator until Step 5.
Set the oven to broil on high. Trim and roughly chop the scallions and mini sweet peppers into 1 inch pieces. Transfer the scallions and peppers to a baking sheet and toss with just 1 tsp sesame oil and a pinch of salt. Broil vegetables on high until charred in places, about 2 to 4 minutes.
Add the remaining breadcrumbs to a plate and coat the fabcakes patties on both sides, pressing gently to coat. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the fabcakes and cook until golden brown, flipping once, about 3 to 5 minutes per side. Transfer the patties to a paper towel-lined plate and sprinkle with salt.
Remove soba noodles from the package and place in a microwave safe bowl. Microwave on high for 1 to 2 minutes. Pull apart to separate. Halve the lime. Add the charred vegetables, juice from the lime, tamari, remaining hearts of palm, and remaining 2 tsp sesame oil. Toss soba noodle salad to combine.
Divide the soba noodle salad between plates and top with the fabcakes. Serve with tamarind chutney for dipping.