Go Back
Gina @ The Passionate Pantry

Cauliflower and Bean Patties

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 9 Patties
Ingredients Method Notes

Ingredients
  

  • 2 garlic cloves peeled
  • 300 g cauliflower florets
  • 400 g tin cannellini beans drained and rinsed
  • 30 g baby spinach leaves or Italian parsley
  • 100 g sourdough breadcrumbs or bread of choice
  • 80 g 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

Method
 

  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 1/3 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

Notes

If you don’t have any pre-made breadcrumbs, put 100g of bread of choice into your TM (cut into cubes) and chop 10 seconds / speed 6