Servings: 9 (click to scale)
Ingredients
- 1/2 cup dry quinoa
- 3/4 cup boiling water
- 1/2 cup sweet chili sauce
- 4 oz fresh mango diced
- 1 Tbsp fresh lemon juice
- 2 tsp ginger grated
- 2 Tbsp fresh cilantro chopped
- 1 lb tempeh
- 1/2 cup panko breadcrumbs
- 1/3 cup ginger minced
- 3 Tbsp low sodium soy sauce
- 1/2 cup fresh cilantro chopped
- 1/2 cup green onions diced fine
- 1 cup panko breadcrumbs
- 1/2 cup canola oil
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Instructions
- To make quinoa: rinse quinoa under water until water runs clear. Bring water to a boil and stir in Quinoa. NOTE: If using Black Quinoa use 2:1 water: quinoa ratio. Simmer 12-15 minutes. Set aside.
- To make mango chili sauce: Place chili sauce and mangos in a non-reactive sauce pan and simmer covered for 20 minutes to soften the mangoes. Chill and add fresh lemon juice, first listed grated ginger and first listed fresh chopped cilantro. Set aside.
- In a food processor, combine quinoa, tempeh, first listed panko, second listed ginger, soy sauce, second listed cilantro, green onion and breadcrumbs. Pulse until almost smooth. Portion into 4 oz. balls. Form into patties. Press patties into second listed panko to coat. Discard excess breadcrumbs. Heat oil in a pan. Pan fry cakes until golden brown and heated through. Discard leftover oil. Serve topped with mango chili sauce.
Chef Tips
Recipe originally appeared on Flik blog.
Nutrition
Calories: 330kcal | Carbohydrates: 34g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 500mg | Fiber: 2g
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