Chickpea and Coconut Katsu-Style Baked Patties with Ginger-Scallion Rice Bowl

Ingredients

• 2 cups canned chickpeas, drained
• 0.33 cup coconut flour
• 2 tbsp ground flaxseed
• 6 tbsp water
• 2 cups short-grain white rice
• 0.33 cup coconut aminos
• 3 tbsp rice vinegar
• 2 tbsp fresh ginger, grated
• 3 whole garlic cloves, minced
• 6 whole scallions, thinly sliced
• 3 whole Persian cucumbers, thinly sliced
• 3 tbsp avocado oil
• 0.25 cup toasted pumpkin seeds(optional)
• 2 tbsp shredded nori(optional)
• 1 tsp kosher salt

Instructions

1. 1

   Start the rice: rinse 2 cups short-grain rice until the water runs clear, then cook with 2.5 cups water in a covered pot, 18 minutes, and rest 10 minutes off heat.

2. 2

   Toss cucumber slices with 1 tbsp rice vinegar and a pinch of salt; set aside to quick-pickle.

3. 3

   Mash the chickpeas in a large bowl until mostly smooth with some texture. Stir in 2 tbsp of the coconut flour, ground flaxseed, water, 1 tbsp grated ginger, half the scallions, and 1/2 tsp salt. Rest 10 minutes so the coconut flour hydrates and binds.

4. 4

   Shape into 8 patties and coat each in the remaining coconut flour.

5. 5

   Heat 2 tbsp avocado oil in a skillet over medium-high and fry the patties 3-4 minutes per side until deeply golden and crisp. Drain on a rack.

6. 6

   For the glaze, simmer coconut aminos, remaining rice vinegar, remaining ginger, garlic, and 2 tbsp water in a small saucepan until slightly syrupy, about 5 minutes.

7. 7

   Whisk the remaining 1 tbsp rice vinegar and 1 tsp salt into the warm rice.

8. 8

   Serve patties over rice, brush with glaze, and top with pickled cucumber, remaining scallions, toasted pumpkin seeds, and shredded nori.