One of my friend gave me this peri-peri pepper rub, it good to use in any meat,fish or vegetables dish can be mix with olive oil,sesame oil or any cooking oil you like to create a paste with other spices or sprinkle to spice up the dish.
I made spicy veggie burger made out of leftover quinoa,kernel corn, leftover cooked rice and kidney beans and lots of spices and mozambique peri-peri pepper rub as a main spice ingredients to add spiciness to this vegan burger.
*TIP* Use less or much peri-peri peper rub to level hot spicy as you like
The recipe is vegan, for gluten free just omit the bread crumbs.
If don't have leftover Quinoa, cook Quinoa and follow directions on the package.
Put leftover in the large plastic bag on parchment pepper in between, can be cook in microwave for a minute or cook in skillet until soft and hot and ready to serve as a veggie burger or as a side dish.
- 1 onion /dice
- 3 clove garlic / chop
- 2 Tbsp olive oil
- 1 can 15 oz whole kernel corn
- 1 can 15 oz kidney beans dark red
- 1 1/2 cup cooked tricolor Quinoa
- 1 cup cooked white rice
- 1 cup panko bread crumbs
- 2 teaspoon mozambique peri-peri pepper rub
- 1 teaspoon salt
- 1/2 white or black pepper
- 1/2 teaspoon paprika powder
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon cumin
Preheat oven on 400 F
spray the baking pan,set aside
Heat olive oil in medium skillet , fry onion and garlic until onion soft and light brown.
Add corn,bean,cooked Quinoa and rice cook about 5-8 minutes.
Transfer into food processor and pulse about 3-5 times just to mix all ingredient, not too smooth
let them cool,
Shape around the veggie mixture use plastic wrap bake in 10 minutes, then flip it and bake for another 10 minutes or you can cook in skillet with little bit olive oil until both side are golden brown.
ready to serve,put leftover veggie burger in the freezer with parchment paper in between