Asian Vegetable Cakes with Crunchy Cabbage Salad

Name: Asian Vegetable Cakes with Crunchy Cabbage Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 14.1-oz. can vegetarian split pea soup, such as Trader Joes Organic; 2 large eggs; 1/2 cup cornmeal; 1 cup sugar snap peas, coarsely chopped; 1 cup julienned or grated carrots; 1/2 cup fresh or frozen corn kernels; 4 green onions, white and green parts chopped ( 1/2 cup); 2 Tbs. toasted sesame oil; 2 tsp. tamari or soy sauce, such as San-J; 2 tsp. grated fresh ginger; Low-fat Asian salad dressing, such as Newmans Own, optional; Sriracha chile sauce, optional; 4 cups thinly sliced napa cabbage; 1 cup julienned or grated carrots; 1/2 cup chopped green onions; 1/4 cup low-fat Asian dressing, such as Newmans Own

Servings: persons

1 14.1-oz. can vegetarian split pea soup, such as Trader Joes Organic
2 large eggs
1/2 cup cornmeal
1 cup sugar snap peas, coarsely chopped
1 cup julienned or grated carrots
1/2 cup fresh or frozen corn kernels
4 green onions, white and green parts chopped ( 1/2 cup)
2 Tbs. toasted sesame oil
2 tsp. tamari or soy sauce, such as San-J
2 tsp. grated fresh ginger
Low-fat Asian salad dressing, such as Newmans Own, optional
Sriracha chile sauce, optional
4 cups thinly sliced napa cabbage
1 cup julienned or grated carrots
1/2 cup chopped green onions
1/4 cup low-fat Asian dressing, such as Newmans Own

1
To make Cakes:
2
Whisk together soup and eggs in bowl.
3
Stir in cornmeal, then sugar snap peas, carrots, corn, green onions, oil, tamari, and ginger.
4
Season with salt and pepper, if desired.
5
To make Salad:
6
Toss together all ingredients in bowl.
7
Season with salt and pepper, if desired.
8
Set aside.
9
Heat nonstick skillet coated with cooking spray over medium heat.
10
Scoop pea mixture onto skillet in 1/4-cup dollops, and cook 5 minutes, or until golden on one side.
11
Flip, and cook 5 minutes more.
12
Transfer to plate, and repeat with remaining pea mixture until you have 12 Cakes.
13
To serve: Divide Salad among plates.
14
Top each serving with 2 Cakes.
15
Serve with Asian dressing and Sriracha, if using.

863

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 14.1-oz. can vegetarian split pea soup, such as Trader Joes Organic, 2 large eggs, 1/2 cup cornmeal, 1 cup sugar snap peas, coarsely chopped, and more.

Yes, Asian Vegetable Cakes with Crunchy Cabbage Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!