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Tuesday, March 2, 2010

Sun and Moon Patties

Courtesy of

Yields 4 servings
Preparation time: 25 minutes


  • 4 Tablespoons olive oil for frying
  • 12 oz. white vegetarian meat paste**, partially thawed
  • 1 Tablespoon Thai red curry powder*
  • 1 Tablespoon spring water
  • 8 snap beans, washed and cut into ½ cm short pieces
  • 4 stalks scallion, finely chopped
  • ½ cup kernel corn (canned or frozen), drained
  • 2 Tablespoons soy sauce (can use Healthy Boy brand)*
  • 1 teaspoon granulated sugar
  • 2 Tablespoons corn starch (or tapioca starch)*


  • 1 head Romaine lettuce
  • 2 tomatoes

* Available in Asian markets

** Available in Asian markets, the health food stores, or from


  1. Combine all the patty ingredients together. Mix well and season to taste. Add more cayenne powder to spice up the mixture.
  2. Preheat 2 Tablespoons olive oil into a nonstick frying pan using medium heat. Form the veggie ham paste mixture into small balls, then press down to shape the balls into round patties. Fry both sides until golden. Remove the patties and place on paper towel to absorb some of the oil.

Decoration: * Place the fried balls into a plate together with Romaine lettuce and tomato. This appetizer is delicious if served with cucumbers soaked in vinegar.

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