Recipes

Cousumae Veggie and Bean Patty Salad with Cousumae Honey Mustard Dressing

Courtesy Natalie, co-founder of Cousumae on Cup of Joe Caribbean

Ingredients

Lettuce

Purple Cabbage

Shredded Carrots

Cucumbers

Tomatoes

Cousumae Veggie and Bean Patty – We used Pigeon Pea

Cousumae Honey Mustard

Directions

  1. Chop lettuce to your liking. We shredded it.
  2. Chop purple cabbage to your liking. We shredded it.
  3. Cube tomatoes and cucumbers. Shred/grate carrots.
  4. Set aside salad items in the refrigerator while you prepare the Cousumae patty.
  5. Add oil of your choice to a frying pan. Take a frozen Cousumae Veggie and Bean (never defrost) and add to the room temperature oil. Turn the fire on medium and wait. Do not touch the pan, do not touch the patty. Wait 5 mins. Turn the patty over using 2 forks or a spatula and cook for a furtner 3 mins. If you would like to cook further to get more crispy, you can flip one more time for 3 mins. Once the patty is fully warmed (the patties come fully cooked) you can set aside for 5 mins.
  6. Assemble the salad items to your liking. Cube the Cousumae Veggie and Bean Patty and add to the salad. Dress with Cousumae Honey Mustard. Enjoy.

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