Thai Quinoa Patties | PC.ca

Thai Quinoa Patties

A plate with two thai quinoa patties and some veggies on the side sitting on a bamboo charger palte with a fork knife and beverage on the side

PC Organics Quinoa

Thai Quinoa Patties

These tasty meatless quinoa patties have a spicy complex flavour courtesy of Thai curry paste and c...

These tasty meatless quinoa patties have a spicy complex flavour courtesy of Thai curry paste and coconut milk. Serve with Memories of Thailand to dip, if you’d like, accompanied by green salad or rice.

  • Level: Advanced
  • Preparation: 30 mins
  • Ready in: 1 hr
  • Serves: 10
  • Dish Type: Vegan, Vegeterian
  • Season: Fall
  • Course: Main
  • Main Ingredient: Quinoa
  • Calories

    340 cal

  • Total Fat

    20 g

  • Sodium

    400 mg

  • Total Carbohydrate

    34 g

  • Dietary Fiber

    5 g

  • Protein

    8 g

Thai Quinoa Patties

A plate with two thai quinoa patties and some veggies on the side sitting on a bamboo charger palte with a fork knife and beverage on the side

PC Organics Quinoa

  • Calories

    340 cal

  • Total Fat

    20 g

  • Sodium

    400 mg

  • Total Carbohydrate

    34 g

  • Dietary Fiber

    5 g

  • Protein

    8 g

How to make

Ingredients

  • 1 pkg (225 g)

    PC® Organics Quinoa
  • 1 can (540 mL)

    PC® Blue Menu®Chickpeas
  • 6 tbsp (90 mL)

    Canola oil
  • 2 cups (500 mL)

    Finely chopped sweet red peppers
  • 1 cup (250 mL)

    Finely diced red onion
  • 2 tbsp (25 mL)

    Good quality Thai green curry paste
  • 1 can (400 mL)

    Coconut milk
  • 1

    Finely grated rind and juice of lime
  • 1

    Egg
  • 2/3 cup (150 mL)

    Chopped fresh coriander
  • 1/2 cup (125 mL)

    All-purpose flour
  • 1 tsp (5 mL)

    Salt

How to make

  • Step 1

    In small saucepan, bring 2 cups (500 mL) water to a boil. Stir in quinoa, reduce heat to low, and simmer covered for 15 minutes or until water is absorbed. Remove from heat and let stand for 5 minutes. Fluff with a fork. Set aside to cool.

  • Step 2

    Drain and rinse chickpeas. In food processor, purée chick peas, stopping machine twice to scrape down side of bowl.

  • Step 3

    In large frying pan, heat 2 tbsp (25 mL) of the oil over medium-high heat; cook peppers and onion for 5 minutes. Stir in curry paste; cook for 2 minutes longer, stirring constantly. Stir in coconut milk, lime rind and lime juice. Bring to a boil; cook for 4 minutes or until liquid is reduced by half. Transfer to bowl; set aside to cool to room temperature, about 30 minutes.

  • Step 4

    Line large baking sheet with parchment paper. In large bowl, stir together quinoa, coconut-vegetable mixture, chickpea purée, egg, coriander, flour and salt. Form into 20 individual patties, each 1-inch (2.5 cm) thick, placing on prepared baking sheet as each is formed. Cover with plastic wrap. Refrigerate for 1 hour to firm patties.

  • Step 5

    In large nonstick frying pan, heat 2 tbsp (25 mL) of the remaining oil over medium-high heat. Cook half of the patties for 5 minutes, turning once, or until golden brown and heated through. Transfer to serving platter. Repeat with remaining oil and patties.

Similar recipes