Like the pea fritters I made a few weeks ago, these pepper patties were gone in an instant! I especially love these because the flavor combination are so unexpected and delicious. I actually made them before my husband got home from work and when we sat down to eat them, I had him try to guess what was in them. They are tricky little ingredients to pick out so I ended up spilling the beans and letting him in on my secrets.
I can’t wait for you to see the recipe at the bottom of this post, but while we’re chatting, why don’t you see if you can guess! I’ll give you a hint, the raw ingredients spread through the photographs are key. 😉
Hello, red bell pepper and cashews!
Again, with the curry! I told you I’m obsessed. The flavor is surprising and out of this world. They are completely vegan, but I decided to enjoy them with a little bit of non-fat plain greek yogurt. 🙂
Curried Cashew Pepper Patties
Ingredients
Method
- Cook the quinoa according to packaged instructions. To make my quinoa, I brought 1 cup of water and the 1/2 cup of quinoa to a boil, then put it on simmer and covered for 15 minutes.
- Meanwhile, in a blender (such as a Blendtec) or food processor, process the cashews until it resembles a fine flour.
- Add in the cooked quinoa, bell peppers and curry powder and blend until combined.
- In a large sauce pan, heat 1 tablespoon of coconut oil. Gently dip the back of your spatula in the oil to coat.
- Scoop out five 3 tablespoon sized patties (with an ice cream scoop) onto the melted coconut oil in the pan. With the back of your greased spatula, press down the patty to flatten.
- Allow them to cook for about 3 minutes before flipping. They should be golden brown on each side.
- Remove and place on a paper towel covered plate. Repeat that cooking process using 1 tablespoon of coconut oil for cooking five patties.
- Serve with non-fat greek yogurt, green onions and/or siracha. I also served our patties with fresh pineapple and steamed peas.
