cauliflower and quinoa patties
with tahini-mint sauce
- 300g cauliflower florets
- 2 cups (380g) cooked white quinoa+
- 3 eggwhites
- ¼ cup (35g) rice flour++
- 2 green onions (scallions), thinly sliced
- 2 tablespoon finely grated lemon rind
- ¼ cup flat-leaf parsley leaves, chopped
- 150g feta, crumbled, plus extra to serve
- sea salt and cracked black pepper
- extra virgin olive oil, for brushing
- chopped cucumber, sliced green onion (scallion) and mint leaves, to serve
- ¼ cup (70g) tahini paste
- ½ cup (140g) plain (natural) yoghurt
- ¼ cup (60ml) lemon juice
- ½ cup mint leaves
- To make the tahini-mint sauce, place the tahini, yoghurt, lemon juice and mint in a small food processor and process until well combined. Refrigerate until ready to use.
- Preheat oven to 200°C (400°F). Place the cauliflower in a food processor and process until the mixture resembles coarse crumbs.
- Place the quinoa, eggwhites, rice flour, green onion, lemon rind, parsley, feta and the cauliflower in a bowl, sprinkle with salt and pepper and mix until well combined. Shape ½ cupfuls of the mixture into patties, place on a baking tray lined with non-stick baking paper and brush with the oil. Bake for 10 minutes, turn and bake for a further 10 minutes or until golden.
- Serve with the cucumber, green onion, mint and extra feta, and the tahini-mint sauce. Makes 8.
+ ½ cup (100g) uncooked white quinoa makes 1½ cups cooked quinoa.
++ Rice flour is a gluten-free alternative for standard flour. It’s available in supermarkets and health food stores.
Really good. Took more time in the oven and could have been better with about half the tahini.