Quinoa, cauliflower and spinach pattie cakes recipe
Sunday 3rd May 2015
QUINOA, CAULIFLOWER AND SPINACH PATTIE CAKES RECIPE
Quinoa has been part of my regular diet for about eight years now and I never seem to tire of it. I love its versatility: there are so many ways to cook it – sweet or savoury. Experimenting with quinoa has opened many catering doors for me and I will be forever grateful to a friend who introduced this fantastic super seed to me many years ago.
This recipe is a good way of using up all those healthy leftover ingredients in the fridge and the pattie cakes are surprisingly filling. A different tasty idea for family brunch at the weekend perhaps.
Makes 6 patties
Ingredients:
200g cauliflower florets
1 onion chopped
2 garlic cloves crushed
100g (1/2 cup) white quinoa
40 g (heaped 1/3 cup) oats*
3 eggs beaten
100 g feta cheese crumbled
1 tbsp parmesan grated
150g spinach, wilted
1 tbsp oregano dried
Sea salt & pepper
Coconut oil, butter, or olive oil for frying
*Gluten free if required
To serve
Sour cream (optional)
Method:
To cook the quinoa bring 170 ml (1 ½ cups) water to the
boil. Add the rinsed quinoa and a pinch of salt in a medium-size saucepan. Boil
for 6 minutes then turn off the heat. Leave covered for approximately 5 minutes
then fluff with a fork. Set aside to cool.
Steam the spinach.
Steam the spinach.
Heat the oil in a large frying pan over a medium heat, add
the onion and
garlic and fry for 5 minutes until golden and starting to caramelise.
Set aside to cool.
Remove the leaves from the cauliflower and trim the stalk
end, then cut into chunks. Blitz in a food processor until rice like.
In a large mixing bowl, place cauliflower rice, cooked
quinoa, oats, eggs, cheese, chopped spinach, oregano, salt and pepper and
combine until all is mixed. Place in the fridge to set for 30 minutes.
Take out the mixture and form 6 patties with either your hands or use a 9 inch cookie cutter to ensure each cake is uniform in both shape and size.
Take out the mixture and form 6 patties with either your hands or use a 9 inch cookie cutter to ensure each cake is uniform in both shape and size.
Heat the oil/butter in a large frying pan on medium heat.
Add the patties 2/3 at a time and fry for about 2-3 minutes on each side or
until golden brown.
The cakes keep for approximately 3 days in the fridge.
Prep time (and cooking time): 1 hour.
Suitable for: Gluten free, and vegetarian.
Other meal ideas: Delicious served with cold meats and a crunchy salad.
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1 comments
Wow, these look so delicious! What perfect pattie cakes. I love the combination of the feta with the spinach and cauliflower, yum! I love that you used quinoa to make them too, what a creative recipe! I will have to make them!
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