Quinoa Chickpea Patties with Peanut Lime Dressing
Ingredients
- 300 g cooked colorful quinoa
- 3 small cloves of garlic
- 1 medium sized carrot
- 1/2 purple onion
- 1 tbsp oil
- 1 tbsp soy sauce
- 1 tsp liquid smoke
- 1/2 bunch of parsley
- 1 flaxegg
- 200 g chickpeas, rinsed and drained
- 1 tsp paprika powder
- salt and pepper to taste
- about 2 tbsp rice flour
Dressing components
- 1 tbsp hoisin paste
- 1 tbsp crunchy peanut butter
- 3 tbsp water
- juice of 1/2 lime
Preparation
Make a flax egg out of 1 tbsp ground flaxseeds and 2 tbsp water and set aside for 5 minutes. Finely chop parsley.
Finely dice onion, carrot and garlic. Heat oil in a pan and fry onion and carrot for about 5 minutes. Add garlic and fry for another 30 seconds. Add soy sauce and liquid smoke, stir for a few seconds, then take the pan from the stove top.
In a bowl mix quinoa, chickpeas, flaxegg, parsley and the pan fried carrot, onion and garlic. Mash until you get the desired consistency. Add rice flour and stir again.
Form balls with wet hands and press them into a pattie form. Make sure to really press tightly, so that the mixture sticks together.
Fry in a pan until golden brown.
Dressing blend
Mix 1 tbsp hoisin paste, 1 tbsp crunchy peanut butter, 3 tbsp water, and juice of 1/2 lime.
