KA-ME Sweet Chili Sauce Description
KA-ME Sweet Chili Sauce is a sweet and spicy sauce, popular in Thailand and throughout Southeast Asia. This sauce is ideal for dipping spring rolls and will certainly add zest to grilled chicken, seafood or vegetables.
Directions
Refrigerate after opening.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 14
| Amount Per Serving | % Daily Value |
|
| Calories | 25 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 220 mg | 10% |
|
| Total Carbohydrate | 6 g | 2% |
|
| Fiber | 0 g | 0% |
|
| Total Sugars (Incl. 6g Added Sugars, 12% DV) | 6 g | |
|
| Protein | 0 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 0.3 mg | 0% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 10 mg | 0% |
|
Other Ingredients: Water, cane sugar, pickled chili (chili, salt, vinegar), pickled garlic (garlic, salt, vinegar), modified corn starch, salt, white vinegar, xanthan gum, citric acid.
Produced in a facility that processes wheat, peanuts, tree nuts, soy, shellfish, fish and dairy.
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Sweet Potato, Carrot & Lentil Patties with Ginger Sauce
Vegetarian patties, known as
tikkies, are a popular street food in India. They’re made with a combination of vegetables and a potato base. This protein-rich sweet potato version offers a tasty – and even more wholesome – twist on that tradition. Lentils, vegetables and seeds are bound together with gluten-free flour for dunkable patties that go perfectly with a simple sweet chili, sunflower and ginger sauce. Hard to believe, but they’re even better the next day for lunch! We don’t question the magic; we just enjoy them – twice.
Sweet Potato, Carrot & Lentil Patties with Ginger Sauce
Patties
- 1 cup cooked canned lentils (drained)
- 1 sweet potato (grated)
- 3 medium carrots (grated)
- 1 small yellow onion (diced)
- 3 tsp. minced garlic
- 1/2 tsp. ground turmeric
- 1-1/2 tsp. ground coriander
- 1 tsp. ground cumin
- 1/2 tsp. thyme
- ½ tsp. Selina Naturally Celtic Sea Salt
- 3/4 cup Bob’s Red Mill Paleo Flour
- 1/2 cup spinach (shredded)
- 1 Tbsp. fresh parsley (diced)
- 1 Tbsp. pumpkin seeds
- 1 Tbsp. sunflower seeds
- Nutiva Avocado Oil (for frying)
Sauce
- 3 Tbsp. sweet chili sauce
- 2 Tbsp. SunButter Sunflower Seed Butter
- 1 carrot (juiced)
- 1 tsp. ginger (minced)
- If baking, preheat oven to 375 degrees F. If frying, follow directions below.
- After grating sweet potato and carrots, squeeze out water with hands. Use towel to pat out remaining moisture.
- In large bowl, combine lentils, sweet potato, carrots, onion, garlic, turmeric, thyme, cumin, coriander and salt. Mix with hands until well combined.
- Add flour and mix together with hands. (Note: If mixture is too moist, add more flour, but no more than 1 cup.)
- Add spinach, parsley, pumpkin seeds and sunflower seeds and mix until well combined.
- With hands, form 12 palm-size patties.
- If baking, arrange patties on non-stick baking sheet and bake 20-25 minutes, flipping halfway through, until golden-brown.
- If frying, in large pan on medium heat, heat avocado oil, add patties and cook 10 minutes on each side.
- In bowl, stir together all sauce ingredients until smooth.
- Serve plated with sauce for dipping.
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