Thai Veggie Patties w/ Peanut Sauce



  • 1 egg
  • ½ cup uncooked quinoa
  • 1 tsp. olive oil
  • 1 cup water or veggie broth
  • 1 (15 oz.) can chickpeas, drained
  • ¾ cup oats
  • ½ cup cornmeal
  • 1 tsp. salt
  • ¼ tsp. paprika
  • 2 cloves minced garlic
  • 1 tsp. sesame oil
  • 1/3 cup diced bell pepper
  • 1/3 cup diced onion


  • 3 cups coleslaw mix
  • Chopped fresh cilantro, to taste

Peanut Sauce:

  • ¼ cup creamy peanut butter
  • 2 tbsps. honey
  • 1 tbsp. soy sauce
  • ¼ tsp. ginger
  • ½ tsp. crushed red pepper flakes
  • Juice of 1 lime
  • 2 tbsps. water
  • Chopped peanuts

Rinse the quinoa, and place in a saucepan. Stir in water or veggie broth, and bring to a boil. Reduce heat; cover; and simmer for 15 min. Remove from heat and let stand for 5 min., and then set aside to cool. Place all ingredients (except the onion, pepper, and quinoa) into a food processor, and pulse until combined. Stir in remaining ingredients, and form into patties. Toss together coleslaw mix and cilantro in a separate bowl. In another bowl, whisk together all peanut sauce ingredients, except for the chopped peanuts. Grease a lg. pan, and cook the patties over med. heat until browned and cooked through. Top patties w/ slaw; drizzle w/ peanut sauce; and top w/ chopped nuts.



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