Cauliflower and Bean Patties
Prep time: 
Cook time: 
Total time: 
Serves: 9 Patties

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.
  • 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
  • Sour cream mixed with a little ground cumin and ground coriander, freshly chopped Italian parsley, salt and pepper
  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
Recipe by The Passionate Pantry at