Cauliflower and Bean Patties
Servings: 9 Patties
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
Instructions
- 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 1/3 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
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