Quinoa and Cauliflower Patties
Makes 12
Barely adapted from Vegetarian Everyday and inspired by Sprouted Kitchen
at the suggestion of my gorgeous daughter!
The dressing pictured here was a quick whiz in the food processor of garlic, tahini, lemon, chives, 3 tomatoes, (or you could use coriander), olive oil and a teeny splash of white wine vinegar.
Adjust according to taste. Thin with a little extra water.
Ingredients
1 cup quinoa (cook according to manufacturer's instructions - usually about 15 mins in salted, boiling water)
1 1/2 cups cauliflower florets (I used a whole cauliflower head)
4 eggs
One bunch of spring onions, white and green parts roughly chopped
3/4 cup rolled oats
sea salt and pepper
200g Feta cheese
Zest of one large or two small lemons
1/2 cup roughly chopped flat leaf parsley (I used a generous handful, minus stalks)
ghee, for cooking or olive oil
For the Sauce
2 cloves garlic, (don't be tempted to add more, otherwise the garlic will overpower the other ingredients)
4 tablespoons tahini
Juice of one lemon
Chopped handful
chives
3 tomatoes
Olive oil
Teeny splash of white wine vinegar
AND THIS IS WHAT YOU DO....
-
Pre-heat the oven to 200C.
- Rinse the quinoa. Put the quinoa and 2 cups water in a medium pot. Bring it up to a boil, add a pinch of salt and pepper, turn it down to a simmer and cover and cook for 15 minutes.
- Fluff with a fork, turn off the heat, set the lid ajar to rest.
- In a food processor, pulse the cauliflower until it resembles cous cous.
Transfer the cauliflower to a large bowl.
- Put the parsley, spring onions, rolled oats, seasoning and zest of lemon into a clean food processor bowl and whizz until chopped down, but not too fine. Add this to the large bowl containing the cauliflower.
- Add the cooked quinoa to the cauliflower and other ingredients, check seasoning and mix well.
- In a large bowl, whisk the 4 eggs together well.
- Add the Feta cheese to the eggs, which needs to be finely cubed first.
- Add the egg and Feta to the other ingredients and mix well. Use a masher to break down any remaining large chunks of Feta.
- Let the mixture rest in the fridge for 30 minutes.
- Form the quinoa mixture into patties about 4'' wide and 1'' thick. (I used a pastry cutter and filled from above, this makes it so easy and oiled a baking tray.
- Bake at 200C until just crisped, covering them with foil if they brown too The patties will keep covered in the fridge for 3-4 days.
- To make the sauce:
Whizz all ingredients in a blender and adjust according to taste. Thin with a little extra water, if necessary. We served this on wilted spinach.