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.
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