- 1 tbsp vegetable oil
- 1 amarillo chilli, finely chopped
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2 tbsp vegetable oil
- 1 tsp mashed garlic
- 80g/3oz red onion, finely chopped
- 80g/3oz amarillo paste (from above)
- 20g/¾oz maca powder (alternatively use plain flour)
- 120g/4oz pre-cooked white quinoa
- 120g/4oz pre-cooked red quinoa
- 120g/4oz pre-cooked black quinoa
- 60g/2¼oz parmesan or feta cheese
- 30g/1oz fresco cheese
- pinch salt
- pinch cumin powder
- 100g/3½oz plain flour
- 2 free-range eggs, beaten
- 80g/3oz Japanese panko breadcrumbs
- vegetable oil, for frying
- 1 cassava, peeled and cut into chip shapes
- vegetable oil for deep frying
- 125ml/4fl oz Greek yoghurt
- 1 kiwi, peeled and diced
- 1 papaya, peeled, seeds removed, diced
- 1 tbsp chopped fresh mint
- 2 plum tomatoes, thinly sliced
- 1 red onion, thinly sliced
- 1 lime, juice only
- 2 tbsp coriander, chopped
- 250ml/9fl oz olive oil
- ½ red onion, finely chopped
- 20g/¾oz garlic, peeled and mash
- 1 aji panca chilli, dried
- 15g/½oz toasted peanuts
- 2 tbsp uchucuta sauce (mix of basil, tarragon, coriander, mint, 1 tbsp white vinegar, 3 tbsp olive oil)
- 200ml/7fl oz evaporated milk or single cream
- 2 cream crackers
- 25g/1oz queso fresco cheese
- 15g/½oz pecans
- 4 poppy seeds buns
- 2 Little Gem lettuce, leaves separated
- For the amarillo paste heat the oil in a saucepan and fry the chilli, onion and garlic gently, without colouring them, until soft. Blend to a paste in a blender or a pestle and mortar.
- For the quinoa burger, heat the vegetable oil in a saucepan then add the garlic, onions and amarillo paste until very hot. Add the maca (you can use plain flour as a substitute), quinoas and cheeses. Remove from the heat. Mix and season with salt and cumin to taste.
- Shape the quinoa into burger patties 90g/3¼oz each.
- Put the flour, beaten egg and breadcrumbs into three separate bowls.
- Coat each burger in flour, then beaten egg and finally coat in breadcrumbs.
- Place in the fridge for 45 minutes while you prepare the rest of the meal.
- For the cassava chips, preheat a deep fat fryer to 120C/250F. (Caution, hot oil can be dangerous. Do not leave unattended.)
- Boil the cassava chips in water for 25 minutes, or until soft. Drain, pat dry and leave to go cold.
- Deep fry the chips in batches for five minutes. Then increase the temperature to 180C/350F and cook for them again for another three minutes until crisp.
- For the yoghurt dressing, mix together the yoghurt, kiwi, papaya and chopped mint.
- For the salsa criolla, place the plum tomato and red onion in a bowl and season with lime juice, salt and pepper. Add the finely chopped coriander and mix.
- For the ocopa dip, heat a drop of the olive oil in a saucepan, add the onion, garlic and chilli and fry until golden-brown. Add the toasted peanuts and put it all in a blender.
- Blend for 10 seconds then add the rest of ingredients and blend until smooth.
- To cook the quinoa burgers heat a deep fat fryer to 120C/250F. (Caution, hot oil can be dangerous. Do not leave unattended.)
- Fry the burgers for five minutes, or until golden-brown.
- To serve, put the burger in a poppy seed bun with lettuce leaves, yoghurt dressing and salsa criolla. Serve the cassava chips on a plate with the ocopa dip alongside in a bowl.