Coconut by Stephanie Pedersen

Author:Stephanie Pedersen [Pedersen, Stephanie]
Language: eng
Format: epub
Publisher: Sterling

1. Add the rinsed quinoa, water (or water–coconut milk mixture), and ½ teaspoon salt to a medium-size pot. Cover and bring to a boil. Turn the heat down to a simmer, cover, and cook for 15 minutes.

2. Fluff cooked quinoa with a fork, then transfer to a shallow plate or platter for faster cooling. Let cool for 5 minutes.

3. While the quinoa is cooling, whisk together coconut flour, curry powder, and chili powder in a large bowl.

4. Stir into the coconut flour mixture the cooled quinoa, along with minced garlic, grated carrots, eggs, cilantro, and salt and pepper to taste. Mix well by hand until everything is evenly distributed and there are no lumps of coconut flour remaining.

5. With your hands, shape the mixture into 2-inch-wide patties and lay them on a lightly greased plate or baking sheet.

6. Heat the coconut oil in a large skillet over medium-high heat. Once the oil is hot, gently add 3 or 4 patties, being careful not to crowd the pan.

7. Fry patties on medium heat for 2 to 4 minutes until golden brown. Then turn the cakes and cook on the other side for 2 to 4 minutes. Transfer to a plate lined with a paper towel.

8. Repeat with remaining patties.

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