Vegetable shirataki noodle patties with a yummy sauce
Last, but certainly not least of the finalists in the "Livin' La Vida Shirataki Recipe Contest" is this fantastic Curried Shirataki & Vegetable Patties recipe from Cheryl P. in North Carolina.
The idea of making vegetable patties with shirataki noodles was certainly a unique idea, although my attempt to keep the patties from falling apart failed. :( Nevertheless, this veggie-packed recipe was fun to make and quite colorful. And that amazing yellow sauce you pour on top was tantalizing to the tastebuds thanks to the unique combination of spices in this recipe. WOWsers this is good! Run into your kitchen and make this recipe RIGHT NOW! Do it and you'll be glad you did!
CURRIED SHIRATAKI & VEGETABLE PATTIES
1 8 oz pkg Konjac Shirataki Noodles
½ cup frozen broccoli chopped & drained
½ cup frozen cauliflower, chopped & drained
¼ cup yellow squash, chopped
1 teaspoon chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsweetened coconut
½ teaspoon curry powder
¼ teaspoon garlic powder
¼ teaspoon cumin
¼ cup heavy cream
½ teaspoon coriander
¼ teaspoon cardamom
Preheat oven to 350 degrees.
Cook shirataki noodles according to package directions. Drain, cool and chop up the noodles.
In a bowl, whisk the egg and add the noodles, broccoli, cauliflower, squash and chives. Add the salt and pepper, mixing until egg is incorporated.
Line a baking sheet with parchment paper. Using a 3 inch ice cream scoop, scoop noodle vegetable mixture onto baking sheet, placing at least 2 inches apart and lightly pat down the tops. Bake in preheated oven for 15 minutes or until lightly browned.
Meanwhile, in a small saucepan over medium low heat, whisk together the heavy cream, coconut, curry powder, garlic powder, salt, cumin, coriander, and cardamom until slightly thickened. Remove sauce from heat and serve over noodle vegetable patties. Enjoy as an appetizer or main course.