Cal Smart Middle Eastern-Inspired Plant-Based Ground Protein Patties
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Cal Smart Middle Eastern-Inspired Plant-Based Ground Protein Patties

Cal Smart Middle Eastern-Inspired Plant-Based Ground Protein Patties

with Mint Tabbouleh and Lemon Aioli

Fresh and herbaceous, tabbouleh is a staple in Lebanese fare. Typically made with parsley, we've adapted this version with mint. Paired with spiced plant-based ground protein patties and lemon aioli, this dish is bright and flavourful.

Calorie Smart
Calorie Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes


serving amount

250 g

Plant-Based Ground Protein

¼ cup

Panko Breadcrumbs

(Contains Wheat)

1 tbsp

Shawarma Spice Blend

(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)

1 tbsp

Chicken Stock Powder

(Contains Soy May contain Sesame, Sulphites, Wheat, Egg, Fish, Milk, Mustard)

½ cup

Bulgur Wheat

(Contains Wheat)

1 unit(s)


2 unit(s)

Garlic, cloves

113 g

Baby Tomatoes

56 g

Baby Spinach

7 g


2 tbsp


(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)

Not included in your delivery

0.38 tsp


0.13 tsp


5 tsp



Nutrition Values

Calories700 kcal
Fat42 g
Saturated Fat10 g
Carbohydrate63 g
Sugar3 g
Dietary Fiber7 g
Protein26 g
Cholesterol10 mg
Sodium1510 mg
Trans Fat0.1 g
Potassium750 mg
Calcium125 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Medium Bowl
Measuring Spoons
Large Non-Stick Pan
Small Bowl
Large Bowl


Cook bulgur
  • Add 2/3 cup (1 cup) water and half the stock powder to a medium pot. Cover and bring to a boil over high heat.
  • Meanwhile, chill a large plate in the freezer.
  • Once boiling, stir in bulgur, then return to a boil. Cover and remove from heat.
  • Let stand until bulgur is tender and liquid is absorbed, 16-18 min.
  • Fluff bulgur with a fork, then transfer to the chilled plate. Toss a few times to help bulgur cool.
  • Set aside in the fridge until ready to use.
  • Meanwhile, peel, then mince or grate garlic.
  • Roughly chop spinach.
  • Pick mint leaves from stems, then thinly slice.
  • Zest, then juice lemon.
  • Halve tomatoes.
  • Add plant-based ground protein, panko, Shawarma Spice Blend, remaining stock powder and 1/4 tsp (1/2 tsp) garlic to a medium bowl.
  • Season with pepper, then combine.
Form and cook plant-based ground protein patties
  • Heat a large non-stick pan over medium heat.
  • While the pan heats, form mixture into four 1/2-inch-thick patties (8 patties for 4 ppl). (NOTE: Your mixture may look wet; this is normal!)
  • When the pan is hot, add 2 tsp (1 tbsp) oil, then patties. Pan-fry until cooked through, 4-6 min per side.**
Make lemon aioli
  • Add mayo, lemon zest, 1/2 tsp (1 tsp) lemon juice and 1/4 tsp (1/2 tsp) garlic to a small bowl.
  • Season with salt and pepper, then stir to combine.
Finish tabbouleh
  • Add remaining garlic, 2 tsp (4 tsp) lemon juice and 1 tbsp (1 1/2 tbsp) oil to a large bowl, then whisk to combine.
  • Add spinach, tomatoes, mint and chilled bulgur. (TIP: It's okay if bulgur is still a little warm.) Toss to combine.
  • Season with salt and pepper.
Finish and serve
  • Divide mint tabbouleh between bowls.
  • Arrange plant-based ground protein patties on top, then dollop with lemon aioli.

If you've opted to get plant-based ground protein, prepare, cook and plate it the same way the recipe instructs you to prepare, cook and plate the turkey.**

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