Almond ‘Meat’ Lettuce Larb Cups
Descripción
Lettuce Larb Cups are great as a refreshing appetiser or a light summer lunch, with fresh flavours inspired by Thailand. This recipe is packed with flavour and different textures, using chickpeas, almonds and hazelnuts to create a ‘meat’ replacement. Adjust the amount of chilli to taste.
Ingredients
Instructions
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- In a food processor add the nuts, dried cranberries, chickpeas, ginger, garlic and chilli.
- Pulse to a coarse texture. The mix should resemble minced meat.
- Meanwhile, add the coconut oil to a frying pan and warm until melted.
- Transfer this mix to the frying pan and fry until slightly golden, for about 5 minutes. Stirring regularly.
- Pick the mint leaves off the stalks and set aside.
- On a chopping board, finely slice the spring onion and finely chop the coriander and mint.
- Add the tamari and coconut aminos to the pan.
- Finally, add the sliced spring onion and herbs, stir through until combined.
- To serve, place lettuce leaves on a plate. Top lettuce leaves with almond ‘meat’ mixture, divide evenly. Garnish with fresh herbs.
