Photo: Amirali Mirhashemian
Quinoa burger, cassava chips and ocopa dip
42 ingredients
30 min + 2 hr
Serves 4
openrecipes
A vegetarian burger feast, using a blend of special ingredients from Peru. Martin Morales says he's worked long and hard to make this burger as delicious as the meat alternative.
Estimated Nutrition (whole recipe, rough)
1540
Calories
56g
Protein
64g
Fat
192g
Carbs
Counts 21 of 27 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 21 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Quinoa | 1 cup cooked (185g) | 222 |
| Peanut | 1 oz (28g) | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Kiwi | 1 medium (69g) | 42 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Pecan | 1 half (4g) | 20 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cassava | not in our table | 0 |
| Papaya | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Coriander | not in our table | 0 |
| Sauce | not in our table | 0 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp vegetable oil
- 1 amarillo chilli
- 1 onion
- 1 garlic
- 2 tbsp vegetable oil
- 1 tsp mashed garlic
- 80g/3oz red onion
- 80g/3oz amarillo paste (from above)
- 20g/¾oz maca powder (alternatively use plain flour
- 120g/4oz pre-cooked white quinoa
- 120g/4oz pre-cooked red quinoa
- 120g/4oz pre-cooked black quinoa
- 60g/2¼oz parmesanfeta
- 30g/1oz fresco cheese
- pinch salt
- pinch cumin
- 100g/3½oz plain flour
- 2 free-range eggs
- 80g/3oz Japanese panko breadcrumbs
- , for frying vegetable oil
- 1 cassava
- for deep frying vegetable oil
- 125ml/4fl oz Greek yoghurt
- 1 kiwi, peeled and diced
- 1 papaya
- 1 tbsp chopped fresh mint
- 2 plum tomatoes
- 1 red onion
- 1 lime
- 2 tbsp coriander
- 250ml/9fl oz olive oil
- ½ red onion
- 20g/¾oz garlic
- 1 aji panca chilli
- 15g/½oz toasted peanuts
- 2 tbsp uchucuta sauce (mix of basil, tarragon, coriander, mint, 1 tbsp white vinegar, 3 tbsp olive oil)
- 200ml/7fl oz evaporated milk
- 2 cream crackers
- 25g/1oz queso fresco cheese
- 15g/½oz pecans
- 4 poppy seeds buns
- 2 Little Gem lettuce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes