| Level: | Intermediate |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 4 servings |
Ingredients
- 6 cups canned garbanzo beans, drained and rinsed
- 1 cup prepared kimchi, drained
- 1 1/2 cups frozen yellow corn kernels, thawed
- 1 cup small-dice yellow onion
- 1/2 cup garbanzo flour, or more as needed (see Cook’s Note)
- 2 tablespoons vegan mayonnaise
- 2 tablespoons yellow mustard
- 2 tablespoons garlic oil
- 1 tablespoon chopped fresh dill
- 1 tablespoon olive oil
- 1 tablespoon freshly ground white pepper, or more as needed
- 1 tablespoon kosher salt, or more as needed
- Zest and juice of 1 Meyer lemon
- Neutral cooking oil, preferably canola, for cooking
- Horseradish Tartar Sauce, recipe follows
- 2 tablespoons capers
- 1 tablespoon prepared horseradish
- 2 tablespoons prepared dill relish, drained
- 1 teaspoon dill seeds
- 1 1/2 cups vegan mayonnaise
- 1/2 tablespoon chopped fresh dill
- Kosher salt
Instructions
- Pulse the garbanzo beans in a food processor and place in a large bowl. Pulse the kimchi in the food processor and add to the bowl.
- Add the corn, onion, garbanzo flour, mayo, mustard, garlic oil, dill, olive oil, white pepper, salt, zest and juice and mix together by hand until fully combined. Taste and adjust the seasoning. Shape the mixture into patties and season with a little more salt and pepper.
- Preheat a cast-iron pan or regular sauté pan over medium to medium-high heat.
- Pan-fry in a small amount of neutral oil until golden brown, about 4 minutes per side.
- Serve with the Horseradish Tartar Sauce.
- Drain the capers, then roughly chop and add to a bowl. Drain and press the excess moisture from the prepared horseradish and add to the bowl. Drain the prepared dill relish and add to the bowl.
- Toast the dill seeds, then add to the bowl. Add the mayo and dill and mix until fully combined. Salt to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 958 |
| Total Fat | 56 g |
| Saturated Fat | 5 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 21 g |
| Sugar | 17 g |
| Protein | 27 g |
| Cholesterol | 0 mg |
| Sodium | 1609 mg |
| Serving Size | 1 of 4 servings |
| Calories | 958 |
| Total Fat | 56 g |
| Saturated Fat | 5 g |
| Carbohydrates | 94 g |
| Dietary Fiber | 21 g |
| Sugar | 17 g |
| Protein | 27 g |
| Cholesterol | 0 mg |
| Sodium | 1609 mg |
Reviews
I thought kimchi included fish sauce??? Why make everything vegan and ignore the fish sauce?