Thai quinoa patties
Discover our Chef's recipe for Thai quinoa patties, enriched with House of Asia's red curry paste and Casa de Mexico's aromatic Chili con Carne seasoning. These unique patties are a perfect blend of Asian and Mexican flavors that are sure to delight your taste buds.
Number of servings
16
Preparation time
20 min
Print recipe
INGREDIENTS
- 200 gr Quinoa Mixed QF Quality Food cooked
- 1 teaspoon Chili Con Carne Casa de Mexico spices
- 1 – 2 teaspoons House of Asia red curry pastes
- 1 spoon House of Asia Pickled White Ginger finely chopped
- 1 spoon House of Asia white sesame seeds
- 1 onion, finely chopped
- 3-4 cloves of garlic, finely chopped
- 100 g grated carrots
- 50 g finely chopped spring onions
- 3 tablespoons chopped mint or cilantro
- 3 eggs
- pepper and salt to taste
- Frying oil
SOS:
- 100 ml Coconut cream 23-26% UHT KARA
- 1 clove of garlic, finely chopped
- 1 tablespoon chopped cilantro or mint
- Juice from half a lime
A METHOD OF PREPARING
- Place the cooked quinoa in a large bowl.
- Heat oil in a pan and sauté onion and garlic until golden brown. Add carrots, chili con carne, and red curry paste. Sauté for a few minutes, then turn off the heat and sprinkle with chopped spring onion and mint. Transfer to the bowl with the quinoa and mix.
- Add the remaining cutlet ingredients to the bowl: eggs, ginger, and sesame seeds. Mix well and season with salt and pepper.
- Heat a little oil in the pan again. Fry the pancakes for about 3 minutes on each side, shaping them in the pan with a spoon.
- Mix the sauce ingredients thoroughly and serve with the fried cutlets.
