Quinoa cauliflower patties with garlic cream
Why are these so good? Well I have a very healthy appetite, I only ate 3 at 12 pm as I was too busy to scoff any more. At 6 pm, I was still not hungry and that’s a first! This is because of the incredible ingredients of quinoa, oats and chia. These ingredients sustain your energy levels and keep you feeling full
Found on Facebook, somewhere, I think it was from a Quinoa page. Anyway this comes from www.dishbydish.net. I think the author found this original recipe on another site and made some changes and now so have I.
This is a healthy meal. Containing Quinoa, Chia (my addition). Its has a slightly nutty flavour with a bit of a hit from the spring onion and lemon zest and season well. I would actually like to add a bit of Parmesan cheese next time too. I was also curious with the original recipe as to the garlic cream. This is a really healthy low fat dish, so why use double cream? I changed this to low fat sour cream and it worked a treat. It is a very healthy wholesome meal and makes quite a lot of patties
1 cup of uncooked quinoa
2 cups of water
1 ½ cups of cauliflower florets (230 g)
6 spring onions, roughly chopped both white and green parts
¾ cups of oats (190 g)
1 Tablespoon Chia seeds
salt & pepper to taste
Zest of one large lemon
½ cup of roughly chopped parsley
For the Garlic Cream:
1 clove of garlic, roughly chopped
¾ cup of low fat sour cream
1 tablespoon of olive oil
¼ cup of chopped parsley
Rinse the quinoa until the water runs clear, then add 2 cups of water to the quinoa in a small pot, and bring it to a boil, or follow instructions on quinoa packet. Once the water starts boiling, reduce heat to the minimum and let it cook, covered for around 15 minutes. After 15 minutes is over, switch off the fire, allowing quinoa to stand for five minutes (still covered). After standing, uncover and fluff quinoa with a fork to let it cool.
Process the raw cauliflower florets in a food processor until it resembles couscous.
Roughly process the spring onions and oats together then pour it to the bowl with the egg mixture, add the Chia seeds.
Mix all the ingredients well until they achieve a homogeneous mixture. Add chopped parsley and lemon zest and mix some more.
Add salt and pepper to taste and stir well.
Chill the quinoa mixture in the fridge for 30 minutes
While quinoa mixture is chilling, combine roughly chopped garlic with sour cream and olive oil and mix with a hand mixer.
Heat up about two tablespoons of vegetable cooking oil in a saucepan over medium heat, and using an ice-cream scoop, (not absolutely necessary) pour one scoop of the quinoa mixture onto the saucepan, repeating until there is no more space.
Cook each patty for around 4 minutes on each side until it turns a beautiful crispy golden brown.
Serve warm with garlic cream and garnish with chopped fresh parsley
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