nutritional information

Per Serving (2 cakes plus 1 cup salad):

  • Calories: 190
  • Protein: 7 g
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 24 g
  • Cholesterol: 71 mg
  • Sodium: 448 mg
  • Fiber: 4 g
  • Sugar: 7 g

Asian Vegetable Cakes with Crunchy Cabbage Salad

Serves 6

30 minutes or fewer

A can of split pea soup is the secret binding ingredient that also gives these patties a protein boost.
Cakes
  • 1 14.1-oz. can vegetarian split pea soup, such as Trader Joe’s Organic
  • 2 large eggs
  • ½ cup cornmeal
  • 1 cup sugar snap peas, coarsely chopped
  • 1 cup julienned or grated carrots
  • ½ cup fresh or frozen corn kernels
  • 4 green onions, white and green parts chopped (½ 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
  • ½ cup chopped green onions
  • ¼ cup low-fat Asian dressing, such as Newman’s Own

To make Cakes:

1. 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.

To make Salad:

1. Toss together all ingredients in bowl. Season with salt and pepper, if desired. Set aside.

2. 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.

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

October 2009

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comments

This was not good. It tasted like crunchy soup. I reluctantly threw it away :(

Leah - 2010-06-07 11:05:45

These were really good! I ate them in my lunch for the next couple of days. Wondering if anyone had any suggestions of something else to go with these? They would not make a very substantial dinner for my 200 pound husband!

Kim - 2010-02-21 16:09:17

These veggie cakes were so good that even my picky 2 yr old son loved them. I really recommend using fresh corn, it really made a big difference in the flavor adding a slightly sweeter crunch to the cakes.

Jen - 2010-01-19 17:31:38