Recipe by: Chef Samantha – Earth House
Ingredients
U.S. Pulses Katsu Ingredients:
- 100g U.S. Chickpeas, boiled
- 100g U.S. Lentils, boiled
- 100g Mushrooms, diced
- 100g U.S. Black Beans
- 50g Oats
- 50g Beetroots, shredded
- 100g Jackfruit, shredded
- 10g Corn or Potato Starch
- 50g Onions, diced
- 20g Garlic, diced
- 5g Parsley
- Olive Oil, for frying
- 1 cup Water
- Salt, to taste
- Pepper, to taste
- Around 10g Nutritional Yeast, to taste
- Around 1g Ground Cumin, to taste
- Around 2g Garlic Powder, to taste
- Around 2g Onion Powder, to taste
- Liquid Smoke (you can smoke the patties or use liquid smoke), to taste
- Around 10g Paprika, to taste
- 5g Smoke Powder and Lemon Zest
Roasted Pepper Sauce Ingredients:
- 4 Bell Peppers, roasted
- 2 Tomatoes
- ½ Onion
- 10ml Extra Virgin Olive Oil
- 3 cloves Garlic
- Around 1g Sugar, to taste
- Around 10ml Soy Sauce, to taste
- Thyme, to taste
- Pepper, to taste
Pickled U.S. Lentils Ingredients:
- 400g U.S. Lentils, cooked and refrigerated overnight
- 2 cloves Garlic
- 1 Bay Leaf
- 2g Coriander Seeds
- 2g Mustard Seeds
- A pinch of Turmeric
- 250ml Rice Wine Vinegar
- A pinch of Sugar
- 1/2 cup Water
- 2 Tbsp Shallots, minced
- 1 Tsp Garlic, minced
- A pinch of Chili Flakes
- Lemon Zest, to taste
Directions
Instructions for the U.S Pulses Katsu:
- Season and sauté the onions, garlic, and jackfruit in olive oil until fragrant.
- Add all of the ingredients, except for 40g of lentils, to a food processor and blend until smooth – just enough that you can still see texture. Don’t over-blend.
- Mix in the remaining 40g of lentils. Blend just once or twice so you still see most of the lentils.
- Coat the pulses katsu with water, flour, and breadcrumbs, then fry in hot oil.
Instructions for the Roasted Pepper Sauce:
- Blend all the above ingredients together.
Instructions for the Pickled U.S. Lentils:
- Toast the coriander seeds until fragrant. Add the bay leaves, mustard seeds, and turmeric. Toast gently.
- Add vinegar, sugar, water, shallots, garlic, lemon zest, and chili flakes. Bring to a quick boil. Take it off the heat and allow it to stand, letting the flavors fully develop. Once cooled, add the lentils.
