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

tahini-mint sauce

  • ¼ cup (70g) tahini paste
  • ½ cup (140g) plain (natural) yoghurt
  • ¼ cup (60ml) lemon juice
  • ½ cup mint leaves
  1. 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.
  2. Preheat oven to 200°C (400°F). Place the cauliflower in a food processor and process until the mixture resembles coarse crumbs.
  3. 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. 
  4. Serve with the cucumber, green onion, mint and extra feta, and the tahini-mint sauce. Makes 8.

NOTES:
+ 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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