Cauliflower and Bean Patties
Author: Gina @ The Passionate Pantry
Prep time:
Cook time:
Total time:
Serves: 9 Patties
- 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
- Prepare your breadcrumbs first if you don’t have any (see note above) … put aside
- Place garlic into TM bowl and chop 3 seconds / speed 7
- Add the rest of the ingredients except the quinoa flakes and mix 5 seconds / speed 7 with the aid of the spatula
- Stir mix around, and repeat for another 5 seconds / speed 7
- Mix should stick together when pressed with your fingertips … check for seasoning and adjust if necessary
- Place mix in a separate bowl (I find it easier to shape the patties from a different bowl instead of from the TM bowl)
- Place quinoa flakes into another small bowl if using
- Shape patties using a ⅓ cup measure, or whatever size measure you prefer
- Drop each patty into the quinoa flakes, lightly pressing the flakes into them
- Put aside onto a tray
- Refrigerate for 30 minutes
- Heat chosen oil in a large pan
- Pan fry the patties for 2 to 3 minutes on each side, or until nice and golden
- Serve with the sour cream sauce, and a large green salad
Recipe by The Passionate Pantry at https://www.thepassionatepantry.com.au/cauliflower-and-bean-patties/
3.4.3177