Crispy Tempeh Quinoa Cake with Mango Chili Sauce
Crunchy, yet fresh, sweet, but also a little savory and plant-based to boot!
Servings 9 (click to scale)
Calories 330kcal
Ingredients
- 1/2 cup quinoa
- 3/4 cup boiling water
- 1/2 cup sweet chili sauce
- 4 oz mango diced
- 1 Tbsp fresh lemon juice
- 2 tsp fresh ginger grated
- 2 Tbsp fresh cilantro chopped
- 1 lb tempeh
- 1/2 cup Panko breadcrumbs
- 1/3 cup fresh ginger minced
- 3 Tbsp low sodium soy sauce
- 1/2 cup fresh cilantro chopped
- 1/2 cup green onion diced fine
- 1 cup Panko breadcrumbs
- 1/2 cup canola oil
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.
Notes
Recipe originally appeared on Flik blog.
Nutrition
Calories: 330kcal | Carbohydrates: 34g | Protein: 14g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 500mg | Fiber: 2g
