This recipe came together by throwing together leftover peanut sauce from the night before and making sure I used up the mushrooms in the fridge. It’s asian-inspired, full of flavour and super filling.
**you will need a muffin tray / flat baking tray and baking parchment**
for the sweet potato patties:
3 sweet potatoes, sliced down the middle
2 cups of black / red quinoa, cooked
1 handful of coriander (cilantro), chopped
2 cloves of garlic, minced
dash of soy sauce
dash of rice wine vinegar
dash of mirin
salt & pepper to taste
for the peanut sauce:
for the soy mushrooms:
as many mushrooms as you like, sliced
juice of 1 lime
sides of glory:
spring onions (scallions)
Pre heat your oven to around 200C. Slice your sweet potatoes down the middle and spread coconut oil on the orange side of the potato. Place on a baking tray, oiled side down and bake in the oven until cooked. Remove from oven and leave to cool (keep your oven on.) Meanwhile, cook your quinoa to package instructions.
Scrape out the orange potato flesh and chop up the skins. Add the potato to a mixing bowl with the quinoa and combine. Now add dashes of soy, mirin, rice wine vinegar, chopped coriander, chilli flakes and salt & pepper. Mix together and taste. If you think it needs more seasoning, go wild!
Grease a muffin tine with coconut oil – pop in the oven quickly to melt to oil. Now spoon in the mixture. Pop back in the oven and bake for 20 minutes or so, until the tops are crispy.
While they are baking make your peanut sauce and fry up your mushrooms in coconut oil, adding soy and lime juice when they’ve turned golden.
Once the patties are baked, remove from the oven and leave to cool briefly, then tip out of the tray and plate up alongside the mushrooms, peanut sauce, spinach leaves, avocado, spring onions and more coriander. Dig in!