Almond ‘Meat’ Lettuce Larb Cups

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.

Created by:
30 mins
Medium
4 SERVERS

Nutrition per serving

Energy

314.2 kcal

Fat

22.0 g

Saturates

4.2 g

Carbs

19.2 g

Sugars

7.8 g

Fiber

0 g

Protein

9.4 g

Salt

0.8 g

Nutrition per serving

Energy

314.2 kcal

Fat

22.0 g

Saturates

4.2 g

Carbs

19.2 g

Sugars

7.8 g

Fiber

0 g

Protein

9.4 g

Salt

0.8 g
0%

PREP TIME

20 min

0%

COOK TIME

10 min

0%

TOTAL TIME

30 mins

Ingredients

Method

    1. In a food processor add the nuts, dried cranberries, chickpeas, ginger, garlic and chilli.
    2. Pulse to a coarse texture. The mix should resemble minced meat.
    3. Meanwhile, add the coconut oil to a frying pan and warm until melted.
    4. Transfer this mix to the frying pan and fry until slightly golden, for about 5 minutes. Stirring regularly.
    5. Pick the mint leaves off the stalks and set aside.
    6. On a chopping board, finely slice the spring onion and finely chop the coriander and mint.
    7. Add the tamari and coconut aminos to the pan.
    8. Finally, add the sliced spring onion and herbs, stir through until combined.
    9. To serve, place lettuce leaves on a plate. Top lettuce leaves with almond ‘meat’ mixture, divide evenly. Garnish with fresh herbs.

Tips

To minimise food waste store nuts/seeds out of direct light and heat and always in an airtight container.
Lettuce leaves are a great alternative for a low-carb or gluten free alternative. Romaine, iceberg or baby gem work really well for wraps or sandwich options.

Ingredients

Method

    1. In a food processor add the nuts, dried cranberries, chickpeas, ginger, garlic and chilli.
    2. Pulse to a coarse texture. The mix should resemble minced meat.
    3. Meanwhile, add the coconut oil to a frying pan and warm until melted.
    4. Transfer this mix to the frying pan and fry until slightly golden, for about 5 minutes. Stirring regularly.
    5. Pick the mint leaves off the stalks and set aside.
    6. On a chopping board, finely slice the spring onion and finely chop the coriander and mint.
    7. Add the tamari and coconut aminos to the pan.
    8. Finally, add the sliced spring onion and herbs, stir through until combined.
    9. To serve, place lettuce leaves on a plate. Top lettuce leaves with almond ‘meat’ mixture, divide evenly. Garnish with fresh herbs.

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