Quinoa and Cauliflower Patties

Makes 12

Barely adapted from Vegetarian Everyday and inspired by Sprouted Kitchen

at the suggestion of my gorgeous daughter!

The dressing pictured here was a quick whiz in the food processor of garlic, tahini, lemon, chives, 3 tomatoes, (or you could use coriander), olive oil and a teeny splash of white wine vinegar.

Adjust according to taste.   Thin with a little extra water.

Ingredients

    1 cup quinoa (cook according to manufacturer's instructions - usually about 15 mins in salted, boiling water)

    1 1/2 cups cauliflower florets (I used a whole cauliflower head)

    4 eggs

   One bunch of spring onions, white and green parts roughly chopped

    3/4 cup rolled oats

    sea salt and pepper

    200g Feta cheese

    Zest of one large or two small lemons

    1/2 cup roughly chopped flat leaf parsley (I used a generous handful, minus stalks)

    ghee, for cooking or olive oil

For the Sauce

2 cloves garlic, (don't be tempted to add more, otherwise the garlic will overpower the other ingredients)

4 tablespoons tahini

Juice of one lemon

Chopped handful chives

3 tomatoes

Olive oil

Teeny splash of white wine vinegar

AND THIS IS WHAT YOU DO....

1. Pre-heat the oven to 200C.
   
   
2. Rinse the quinoa. Put the quinoa and 2 cups water in a medium pot. Bring it up to a boil, add a pinch of salt and pepper, turn it down to a simmer and cover and cook for 15 minutes.
   
   
3. Fluff with a fork, turn off the heat, set the lid ajar to rest.
   
   
4. In a food processor, pulse the cauliflower until it resembles cous cous.   Transfer the cauliflower to a large bowl.
   
   
5. Put the parsley, spring onions, rolled oats, seasoning and zest of lemon into a clean food processor bowl and whizz until chopped down, but not too fine.   Add this to the large bowl containing the cauliflower.
   
6. Add the cooked quinoa to the cauliflower and other ingredients, check seasoning and mix well.
   
   
7. In a large bowl, whisk the 4 eggs together well.
   
   
8. Add the Feta cheese to the eggs, which needs to be finely cubed first.
   
   
9. Add the egg and Feta to the other ingredients and mix well.   Use a masher to break down any remaining large chunks of Feta.
   
   
10. Let the mixture rest in the fridge for 30 minutes.
    
    
11. Form the quinoa mixture into patties about 4'' wide and 1'' thick. (I used a pastry cutter and filled from above, this makes it so easy and oiled a baking tray.
    
    
12.  Bake at 200C until just crisped, covering them with foil if they brown too  The patties will keep covered in the fridge for 3-4 days.
    
    
13. To make the sauce: 
    Whizz all ingredients in a blender and adjust according to taste.   Thin with a little extra water, if necessary.  We served this on wilted spinach.