Crispy Tempeh Quinoa Cake, Mango Chili Sauce

Ingredients: Makes 9 servings

Quinoa
1/2 cup Quinoa, dry
3/4 cup Water

Mango Sweet Chili Sauce
1/2 cup Sweet Thai Chili Sauce
1/2 cup Mango, diced
2 TBSP Cilantro, chopped
2 tsp Ginger, grated
1 TBSP Lemon Juice

Tempeh Quinoa Cake
1 lb. Tempeh
1/3 cup Ginger Root, minced
1/4 cup Less Sodium Soy Sauce
1/2 cup Cilantro, chopped
1/2 cup Green Onion, finely diced
1/2 cup Panko Breadcrumbs
2 cups Panko Breadcrumbs
1/2 cup Canola Oil

Directions:
Quinoa

1. Rinse quinoa under water until water runs clear.
2. Bring water to boil and stir in quinoa.
3. Simmer for 12-15 minutes.

Mango Sweet Chili Sauce

1. Place chili sauce and mangos in a non-reactive saucepan and simmer covered for 20 minutes to soften the mangoes.
2. Chill and mix in fresh cilantro, ginger and lemon juice.

Crispy Tempeh Quinoa Cake

1. In a food processor, combine cooked quinoa, tempeh, panko, ginger, soy sauce, cilantro, green onion and breadcrumbs (1/2 cup amount). Pulse until almost smooth. Portion into 4 oz. wt. balls. Form into patties.
2. Press patties into panko to coat with breadcrumbs. Discard excess breadcrumbs.
3. Heat oil in a pan. Pan fry cakes until golden brown and heated through.
4. Top each tempeh cake with 2 tbsp. of mango sweet chili sauce.

Serving size:
1 Cake

Nutritional Information: 
Per serving: Calories 330; Total Fat (g) 17; Sat Fat (g)2; Sodium (mg) 545; Protein (g)13; Carbs(g)34; Fiber (g)2; Sugar (g)14

Recipe Source:
Recipe provided by FLIK Hospitality Group