Thai Quinoa & Rice Cakes with Cucumber & Peanut Salad
¼ cup rice vinegar
¼ cup agave syrup
¼ cup of water
1 handful of raw peanuts, roughly chopped
1 lebanese cucumber, finely diced
1 red chilli, finely sliced
1 handful of green beans, finely chopped
2 kaffir lime leaves, finely sliced
2 cups of cooked quinoa
1 cup of cooked brown rice
2 tbsp of soy sauce
1 tbsp of red Thai curry paste
2 tbsp of cornflour
1 tbsp agave syrup
For the peanut sauce:
Add quarter of a cup of rice vinegar, quarter of a cup of agave
syrup and a quarter of a cup of water to a saucepan and bring to the boil on
a high heat. Simmer for about 4 minutes. When the liquid is slightly thickened, remove from the heat and set aside to cool. Add the sliced red chilli to the syrup and add the cucumber and the chopped peanuts and stir well, then set aside.
For the patties:
Place the kaffir lime leaves, cooked quinoa, cooked brown rice, soy sauce, red thai curry paste, cornflour into a blender or food processor and blend to a paste. Place the mixture into a bowl, add 1 tbsp of agave syrup and the chopped green beans, then mix well to combine.
Roll the mixture into patties and lay them onto a tray lined with greaseproof paper. Place the patties into a preheated oven at 200° for 25 minutes (turn over half way through cooking), then serve with the cucumber and peanut sauce.
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