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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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)
Lemon
2 unit(s)
Garlic, cloves
113 g
Baby Tomatoes
56 g
Baby Spinach
7 g
Mint
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
Not included in your delivery
0.38 tsp
Salt*
0.13 tsp
Pepper*
5 tsp
Oil*
Nutrition Values
Utensils
Instructions
- 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.
- 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.**
- 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.
- 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.
- 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.**
