We love quinoa patties of just about any kind because they are delicious and filling and they make great leftovers to take to work with you the next day! So when we discovered this recipe for Quinoa Cauliflower Patties we just couldn’t get enough! Not only are they one of our favorites BUT the fact that they contain cauliflower means they are great for your skin! Cauliflower is another antioxidant rich food which means that it helps to destroy free radicals that accelerate the signs of aging. So join us in reducing the appearance of wrinkles while we fill our tummies with these healthy and delicious patties …
1 cup quinoa
1 1/2 cups cauliflower florets
6 scallions, white and green parts
3/4 cup rolled oats
sea salt and pepper
1 1/3 cup sheep’s milk feta
zest of one large or two small lemons
1/2 cup roughly chopped flat leaf parsley
ghee, for cooking
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. About 10-15 times.
In a large bowl, whisk the 4 eggs together well. Add the cauli cous cous to the eggs. Back to the processor (it’s fine if it still has cauli crumbles, leave them), add the scallions and oats and pulse a few times to roughly chop. Add this to the egg bowl along with the cooked quinoa. Add a generous pinch of salt and pepper, the crumbled feta, lemon zest, chopped parsley and stir to mix well. Let the mixture rest in the fridge for 30 minutes.
Warm a nub of ghee in a heavy bottomed skillet over medium high heat. Form the quinoa mixture into patties about 4” wide and 1” thick. Cook them for about 4 minutes on each side until just crisped, covering them after the flip to completely warm though. The patties will keep covered in the fridge for 3-4 days.
Source: Sprouted Kitchen