Quinoa, Paneer & Plantain Patties
Dr. Lakshmi KPhD in Food Science & Nutrition
1 min read
Quinoa: 1 cup
Paneer: ½ cup
For green masala
Coriander leaves: 15g
Dill leaves: 15g
Chili flakes: 1 tsp
Cumin seeds: 1 tsp
Ginger: 1 inch
Garlic: 2 cloves
Lime juice: 1 tbsp
Salt as per taste
Oil for brushing the tikkis/patties
Step 1 :
Pressure cook the quinoa and plantain till it is soft by adding required water
Step 2 :
Make the green masala by blending coriander leaves, dill leaves along with scallions, ginger, garlic and lemon juice.
Step 3 :
Grate the paneer. Once the Quinoa and plantain is cooked, in a bowl mix it with grated paneer and green masala, add cumin powder and salt as per UR taste.
Now make small patties.
Heat skillet, cook the patties on medium heat by gently flipping. Serve hot with homemade ketchup or sauce.
Did U know, Quinoa contains more protein than most grains and is a fab source of the essential amino acid named lysine? Quinoa is one of the most amazing whole grains because it cooks fast, tastes great and is versatile. It provides all the 9 essential amino acids, making it a protein-rich pseudo grain!
Quinoa is gluten-free, cholesterol-free and organic.
Quinoa is naturally gluten-free. Keep in mind that some brands might become cross-contaminated with other grains like wheat during processing. If U have celiac disease or U R sensitive to gluten, only use brands that are certified gluten-free.
Quinoa is one of the few plant sources which is a complete protein by itself. This means it contains all nine of the essential amino acids UR body needs. Combining quinoa with a grain like wheat makes an ideal plant protein-rich meal.
Quinoa is abundant in healthy fats that can help boost good cholesterol in UR body. Quinoa has oleic acid, a monounsaturated fatty acid and alpha-linolenic acid. This combination can help reduce unhealthy cholesterol (LDL) levels in UR blood and fight inflammation that may lead to hardening of UR arteries.
Plantains are highly nutritious with many potential health benefits,like being a great source of vitamins, fiber, potassium and antioxidants. Plantains (Musa x paradisiaca) are a member of the banana family. They are a major food staple in Africa, and they also form part of the diet in Latin America.
Unlike bananas, plantains are usually cooked before U eat them. U can air-fry, bake and boil plantains. Plantain can be eaten during different stages of ripeness, from when the fruit is green, yellow and black. Drying and grinding green plantains produces a flour that is mainly used in Caribbean and West-Indian cuisine.
Plantains are a low fat source of starchy carbohydrates and fiber. They contain good amount of vitamins and minerals, including vitamin C and potassium too!