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Curried Veggie Patties with Coconut Quinoa

Shelly Westerhausen
  • minutes
  • Serves

INGREDIENTS

2

Carrots, medium

1 cup

Corn, frozen

1/2

Onion, large

2

Russet or sweet potatoes, medium

1

Eggs

1 13.5 ounce can

Coconut milk, full fat

1 1/2 cups

Quinoa

1 tbsp

Curry powder

1 tsp

Paprika, smoked

1 dash

Salt

1 tsp

Sea salt, fine

1/4 cup

Whole-wheat flour

1

Peanut oil