Cauliflower Quinoa Patties
I’ve been making different versions of these Cauliflower Quinoa Cakes for a couple of years now. I guess I first made them shortly after the recipe was published on my friend France’s blog in the summer of 2013.
Speaking of her blog, when you get a chance, you should hop on over to check out her recently rebranded site. Formerly ‘Beyond the Peel’, it is now The Restless Palate. While not 100% gluten free, all the recipes are real food based and you know that most real foods are naturally gluten free.
One of the things I enjoy most about recipes found on The Restless Palate, is the number of variations France offers and this recipe is no exception. France kindly consented to letting me share this version of her recipe.
I used Kale in the patties pictured here but have also used chopped beet greens and stems instead of kale. I love how the red stems add another dimension to the colour palate and enhance the flavour profile.
Our whole family, including our two-year old granddaughter, loves these veggie patties. Little K devoured these not long after her introduction to a solid food diet (once we knew she was okay with eggs).
You will find this recipe makes a large batch but the patties hold up well in the freezer. I fry up the batch in one go, serve what we need for our meal and freeze the rest with a piece of parchment paper between the layers so it’s easy enough to pull out just how many you need for the day’s meal.
Not only are the patties delicious as a side dish, they’re sturdy enough to serve as a burger patty for a vegetarian meal. It’s always nice to have a few of these stashed away in the freezer.
If you’re looking for the perfect sauce to go with these patties, you should check out the Roasted Pepper and Tomato Sauce recipe on The Restless Palate.
Gluten Free | Refined Sugar Free | Real Food | Vegetarian
- 3 Cups cooked quinoa (about 1 Cup cooked in 2 Cups water)
- 2 Cups cauliflower, finely chopped
- 2 large carrots, finely chopped
- 2 Cups chopped kale, or beet greens and stems
- 1 Cup fresh basil, or cilantro, finely chopped
- 1 small onion, finely chopped
- 5 extra-large eggs
- 3 Tbsp tapioca starch, or arrowroot powder
- 1 1/2 tsp sea salt
- 1 tsp fresh ground black pepper
- 1/2 Cup parmesan, or asiago cheese, finely grated
- 1/4 Cup hemp hearts (optional)
- In an extra-large bowl, add cooked quinoa, chopped cauliflower and carrots. Note: you can use a food processor, or you can grate, or chop the vegetables by hand if preferred.
- To the same bowl, add chopped kale, basil, onions, eggs, tapioca starch, salt, pepper, cheese and hemp hearts (if using).
- Stir until well blended.
- Add a small amount of oil (I used coconut oil) to a large frying pan, heat to medium.
- Scoop about 1/3 cup of vegetable mixture, press flat and round to form patties, drop into heated frying pan.
- Cook for 2 minutes and flatten if necessary. Use caution as patties may crumble at first. Continue cooking until brown around the edges. Flip over to cook on the other side.
- Serve warm, or allow to cool and freeze between layers of parchment paper.
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
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