Mouthwatering Vegan Indian Breakfast Delight: Spiced Quinoa Patties and Creamy Tomato Chutney

Allergens

Nuts (Cashews)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1/2 teaspoon cumin seeds, toasted and ground
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 cup fresh spinach, chopped
• 1/4 cup cilantro, finely chopped
• 1/4 cup cashews, soaked and blended into a cream
• 2 tomatoes, diced
• 1 teaspoon sugar
• 1/2 teaspoon red chili powder
• 1 tablespoon lemon juice

Instructions

1. Begin by cooking the quinoa according to package instructions and set aside. Heat olive oil in a pan, add onions, garlic, and ginger, sautéing until translucent. Stir in turmeric, coriander, cumin powder, salt, and pepper, cooking for another 2 minutes. Add the cooked quinoa and spinach to the pan, stirring well to combine all flavors. Remove from heat, let cool slightly, then mix in cilantro and cashew cream. Form patties with the mixture and refrigerate for 30 minutes. In another pan, simmer tomatoes with sugar, red chili powder, and lemon juice to create the chutney. Cook the patties in a non stick skillet until golden brown on both sides. Serve the patties with the creamy tomato chutney and garnish with fresh cilantro leaves.

Chef’s Insight

The blend of flavors in the chutney is crucial; balance the tangy tomatoes with sweetness and spice for an amazing taste.

Notes

Adjust the spice level to your preference by adding more or less chili powder.