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Home / Recipes / Crispy Peanut & Quinoa salad with Turmeric Cumin Plant Patties
Crispy Peanut & Quinoa salad with Turmeric Cumin Plant Patties

Crispy Peanut & Quinoa salad with Turmeric Cumin Plant Patties

Mar 04, 2021 Posted by: Trang Duong-Kajaria asian,  brunch,  coeliac friendly,  dinner,  easy to cook,  family favourite,  fancy meals,  fijian turmeric & cumin,  gluten-free vegan,  gutfriendlyfood,  guthealth,  healthy,  healthyveganfood,  immunityboosting,  indian,  lunch,  nourishing,  potluck,  quick meal,  serves2,  shared plates,  summer,  warming,  weekend,  winter

There are more ways to eat a vegan pattie than in a burger. This recipe is a fun, fresh alternative to your classic pattie use. It’s super simple to make and ingredients can be subbed for whatever you have on hand (there’s nothing worse than going to make a recipe and not only missing one item!). No need for a supermarket trip, the salad can include any vegetables of your choosing.This recipe was created by talented Tess Eden @eden-vegan.com.

Difficulty level: Easy

Total Time: 25 mins

Meals served: 2 Servings

INGREDIENTS
2 x Fijian Turmeric & Cumin Plant Patties with Carrot and Pinto Beans
1/4 red cabbage
1 large carrot
1/4 cucumber
Handful of coriander
1 yellow capsicum
1 cup quinoa
1/4 cup peanuts

Satay dressing:
1/2 cup peanut butter
1 Tbsp tahini
1 Tbsp olive oil
Juice of a lemon
1 tsp paprika

Garnish:
1 fresh chilli
Grated ginger
Coriander

Amino Mantra - Fijian Turmeric and Cumin Patties Quinoa Salad ingredients-2

 

METHOD

  1. Preheat the oven to 180 degrees Celsius. On a baking paper lined tray, bake patties for 10 minutes, flipping half way through.
  2. Place a pot on the stove with 1.5 cups of water to 1 cup quinoa, bring to a boil and then leave on low to cook until absorbed.
  3. While the quinoa is cooking, prepare the fresh vegetables. Shred red cabbage with a peeler, thinly slice carrot and grate cucumber. Chop a bunch of fresh coriander and thinly slice a yellow capsicum.
  4. Prepare the satay dressing by adding all ingredients to a high-powered blender and pulsing until well combined. For a thinner consistency, add a dash of water at a time. Pour into a ramekin and set aside in the fridge.
  5. Take a small fry pan and lightly toast 1/4 cup of peanuts with a dash of olive oil. Make sure to toss well, otherwise they will burn. Set aside for garnishing.
  6. Once the quinoa is cooked, place at the base of a large salad serving bowl. Top with all freshly chopped vegetables, mixing throughout.
  7. Take the patties out of the oven and cut into bite sized pieces. Toss onto the salad.
  8. Garnish with diced chilli and crispy peanuts. Grate fresh ginger on top for an extra flavour kick and a slice of lime.
    Don’t forget to serve with the satay sauce to mix throughout!

Amino Mantra - Fijian Turmeric and Cumin Patties Quinoa Salad ingredients -3

Amino Mantra - Fijian Turmeric and Cumin Quinoa Salad

Make sure to tag @aminomantra and @eden.vegan when you try this recipe!

You can find Tess Eden on Instagram @eden.vegan for more easy vegan recipes and lifestyle content.