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Quinoa Burger, Cassava Chips and Ocopa Dip

A vegetarian Peruvian feast featuring quinon patties, crispy deep-fried cassava chips, fruity yogurt dressing, salsa, and a creamy nut-based dip.

VegetarianBurgerQuinoaPeruvianCassava
Estimated Nutrition
Calories
1215.1
kcal / serving
4860.5 kcal total
Carbs
90.5g
per serving
361.8 g total
Fat
83.1g
per serving
332.4 g total
Protein
29.6g
per serving
118.2 g total
Cook Time
40
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
80
g
Amarillo Paste
prepared previously
2
tbsp
Uchucuta Sauce
herb and vinegar mix
Dairy
60
g
Parmesan Cheese
or feta
30
g
Fresco Cheese
crumbled
2
piece
Eggs
free-range, beaten
125
ml
Greek Yoghurt
200
ml
Evaporated Milk
or single cream
25
g
Queso Fresco Cheese
Fruits
1
piece
Kiwi
peeled and diced
1
piece
Papaya
peeled, deseeded and diced
1
piece
Lime
juice only
GrainsCereals
120
g
White Quinoa
pre-cooked
120
g
Red Quinoa
pre-cooked
120
g
Black Quinoa
pre-cooked
100
g
Plain Flour
for coating
80
g
Panko Breadcrumbs
Japanese style
2
piece
Cream Crackers
4
piece
Poppy Seed Buns
NutsSeeds
1
clove
Garlic
crushed
1
tsp
Garlic
mashed
1
pinch
Salt
1
pinch
Cumin Powder
1
tbsp
Mint
chopped, fresh
2
tbsp
Coriander
chopped
20
g
Garlic
peeled and mashed
15
g
Peanuts
toasted
15
g
Pecans
OilsFats
15
ml
Vegetable Oil
for amarillo paste
30
ml
Vegetable Oil
for burger base
250
ml
Olive Oil
for dip
Other
20
g
Maca Powder
or plain flour
Vegetables
1
piece
Amarillo Chilli
finely chopped
1
piece
Onion
finely chopped
80
g
Red Onion
finely chopped
1
piece
Cassava
peeled and cut into chips
2
piece
Plum Tomatoes
thinly sliced
1
piece
Red Onion
thinly sliced
0.5
piece
Red Onion
finely chopped
1
piece
Aji Panca Chilli
dried
2
piece
Little Gem Lettuce
leaves separated

Method

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