Ingredients

• 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

Directions

• 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.