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You are here: Home / Recipes / Special Diets / Dairy Free / Cauliflower and Bean Patties

Cauliflower and Bean Patties

12/10/2015 by Gina Leave a Comment

I have a mad keen affair with cauliflower at the moment … I can’t seem to get enough of it!  But the beauty about this recipe, is that everyone in the family loves it too!  Great for dinner or lunch … or just a snack!

 



Cauliflower and Bean Patties
 
Save Print
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
 


If you don’t have any premade breadcrumbs, put 100g of bread of choice into your TM (cut into cubes) and chop 10 seconds / speed 6.
Author: Gina @ The Passionate Pantry
Serves: 9 Patties
Ingredients
  • 2 garlic cloves, peeled
  • 300g cauliflower florets
  • 400g tin cannellini beans, drained and rinsed
  • 30g baby spinach leaves, or Italian parsley
  • 100g sourdough breadcrumbs, or bread of choice
  • 80g wholemeal spelt flour
  • 1 tsp red pepper flakes (or chili flakes if you prefer)
  • 1 tsp ground cumin
  • 2 tsp sea salt flakes
  • ¼ tsp baking powder
  • Quinoa flakes for coating patties (optional)

  • Coconut or olive oil for shallow frying

  • TO SERVE

  • Sour cream mixed with a little ground cumin and ground coriander, freshly chopped Italian parsley, salt and pepper
Instructions
  1. Prepare your breadcrumbs first if you don’t have any (see note above) … put aside
  2. Place garlic into TM bowl and chop 3 seconds / speed 7
  3. Add the rest of the ingredients except the quinoa flakes and mix 5 seconds / speed 7 with the aid of the spatula
  4. Stir mix around, and repeat for another 5 seconds / speed 7
  5. Mix should stick together when pressed with your fingertips … check for seasoning and adjust if necessary
  6. Place mix in a separate bowl (I find it easier to shape the patties from a different bowl instead of from the TM bowl)
  7. Place quinoa flakes into another small bowl if using
  8. Shape patties using a ⅓ cup measure, or whatever size measure you prefer
  9. Drop each patty into the quinoa flakes, lightly pressing the flakes into them
  10. Put aside onto a tray
  11. Refrigerate for 30 minutes
  12. Heat chosen oil in a large pan
  13. Pan fry the patties for 2 to 3 minutes on each side, or until nice and golden
  14. Serve with the sour cream sauce, and a large green salad
3.4.3177

Adapted from recipe by cook republic:  http://www.cookrepublic.com/spicy-cauliflower-falafel-with-beetroot-dip-vegan/

 

 

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Filed Under: Dairy Free, Dinner, Legumes, Lunch, Main Ingredients, Meals and Courses, Nut Free, Recipes, Special Diets, Vegan, Vegetables, Vegetarian

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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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Flourless Chocolate Olive Oil Cake … this is not Flourless Chocolate Olive Oil Cake … this is not a large cake (it’s baked in a 20cm round cake tin), but it is rich, dark and dense and a small slice is just perfect.

Here I have served it with a raspberry coulis as I had some in the fridge, and a dollop of fresh cream. But I have also offered a recipe for a “Coffee Cream” in the post to serve with the cake too.

This version is nut free (I have used toasted sunflower seeds), but you can also use almonds if nuts are not an issue in your home.

The cake is also dairy free, is very quick to make, and gives you eight serves similar to what you see in the post here:

https://www.thepassionatepantry.com.au/flourless-chocolate-olive-oil-cake/

#thepassionatepantry
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Marrakesh Carrots … this is a fabulous dish … Marrakesh Carrots … this is a fabulous dish … it is easy to make, and leftovers keep well in the fridge for up to three days.

I use a Thermomix to chop the carrots (it is quicker than trying to grate them), and I do like the chunky texture that gives me as opposed to “grating” which can sometimes make the carrot a little wet.

The dressing can be blended in a bowl if preferred, and the rest of the salad is prepared by hand so that I get plenty of texture.

This salad goes so well with just about any protein, and is a favourite in our home … with another hot spell fast approaching, this may be one that you would like to try:

https://www.thepassionatepantry.com.au/marrakesh-carrots/

#thepassionatepantry
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Honey Cake – this cake is delicious just on its Honey Cake – this cake is delicious just on its own and does not need icing, but I do try to minimise waste, so when I have little bits of leftover icing from other bakes (in this case Caramel Icing from a Sticky Date Cake I made a month ago, and White Chocolate Icing from the cupcakes I made last week) I put the leftovers into small containers in the freezer … then I can often combine two or three (in this case the two icings I mentioned) which will give me enough for what I need. So last night I took the two icings from the freezer and placed them in the fridge, then this morning I removed them from the fridge and put them on my bench to allow them to come to room temperature, they were then combined and used to dress this cake. It is such a great way to use us icing “scrapes”, and no-one else is the wiser 

Links to the separate recipes are here:

https://www.thepassionatepantry.com.au/honey-cake-a-jewish-celebration-cake/
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https://www.thepassionatepantry.com.au/sticky-date-cake/

#thepassionatepantry
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To make things super easy for me, I decided to use up some chocolate leftovers from Christmas, so topped the cupcakes with a packet of mini Cherry Ripe’s (one of my favourite), and Nespresso Dark Chocolate tablets (they are super yummy too!) xo

Recipes for both can be found here:

https://www.thepassionatepantry.com.au/chocolate-buttermilk-cupcakes/
https://www.thepassionatepantry.com.au/white-or-dark-chocolate-icing/

Happy birthday dear Sam … love having you in our lives xo 

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