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Wild Recipe: Matcha Veggie Patties

Colin Stuckert


(Vegan, Gluten Free, Grain Free, Soy Free)



  • 1 1/2 cup cooked Chickpeas
  • 1 tsp Wild Matcha Powder
  • 2 tbsp Tapioca Flour
  • 1/4 cup minced Carrots
  • 1/4 cup minced White Onion
  • 2 minced Garlic Cloves
  • 1/3 cup chopped Spinach
  • 1/4 cup chopped Parsley
  • 1 tsp Wild Himalayan Salt
  • Pinch of Pepper
  • Olive Oil (or alternative cooking oil)


  • 1 can Coconut Milk or Coconut Milk Powder
  • 2 tbsp Tahini
  • 1 tsp Wild Turmeric
  • 1/4 tsp Wild Himalayan Salt
  • Small squeeze of Lemon
  • Pinch of Cayenne Powder
  • 1/4 tsp Curry Powder


  1. Mash cooked Chickpeas with a fork (or add to a food processor), then mix in all remaining ingredients, aside from oil.

  2. Form mixture into patties of desired size, then cook on a pre-heated cast iron skillet with oil.

  3. Cook until lightly browned, flipping patties to ensure both sides are cooked.

  4. Place on a paper towel to remove excess oil.

  5. Add preferred toppings, and enjoy!


  1. Heat all ingredients on low/medium heat until reaching a simmer.

  2. Remove from heat, and serve over patties, or with a side of fries!


  • This patty recipe made 8 appetizer slider sized patties.
  • If the mixture is too dry, add a small splash of water.
  • If the mixture is too wet, add a bit more Tapioca Flour.
  • Don’t want to heat the sauce? No problem! Just add all sauce ingredients to a food processor until well blended!