Asian Vegetable Cakes with Crunchy Cabbage Salad

By Mbakalarski

The Vegetarian Times: A can of split pea soup is the secret binding ingredient that also gives these patties a protein boost.

Ingredients

• Cakes
• 1 14.1-oz. can vegetarian split pea soup, such as Trader Joe’s Organic
• 2 large eggs
• 1/2 cup cornmeal
• 1 cup sugar snap peas, coarsely chopped
• 1 cup julienned or grated carrots
• 1/2 cup fresh or frozen corn kernels
• 4 green onions, white and green parts chopped (1/2 cup)
• 2 Tbs. toasted sesame oil
• 2 tsp. tamari or soy sauce, such as San-J
• 2 tsp. grated fresh ginger
• Low-fat Asian salad dressing, such as Newman’s Own, optional
• Sriracha chile sauce, optional
• Salad
• 4 cups thinly sliced napa cabbage
• 1 cup julienned or grated carrots
• 1/2 cup chopped green onions
• 1/4 cup low-fat Asian dressing, such as Newman’s Own

Details

Servings 6
Adapted from vegetariantimes.com

Preparation

Step 1

1. To make Cakes: Whisk together soup and eggs in bowl. Stir in cornmeal, then sugar snap peas, carrots, corn, green onions, oil, tamari, and ginger. Season with salt and pepper, if desired.

2. To make Salad: Toss together all ingredients in bowl. Season with salt and pepper, if desired. Set aside.

3. Heat nonstick skillet coated with cooking spray over medium heat. Scoop pea mixture onto skillet in 1/4-cup dollops, and cook 5 minutes, or until golden on one side. Flip, and cook 5 minutes more. Transfer to plate,
and repeat with remaining pea mixture until you have 12 Cakes.

4. To serve: Divide Salad among plates. Top each serving with 2 Cakes. Serve with Asian dressing and sriracha, if using.