Donna Hay’s Cauliflower and Quinoa Patties with Tahini-Mint Sauce

by | Oct 10, 2017 | Recipes | 0 comments

INGREDIENTS

  • 300G CAULIFLOWER FLORETS
  • 2 CUPS COOKED WHITE QUINOA+
  • 3 EGGWHITES
  • ¼ CUP RICE FLOUR++
  • 2 GREEN ONIONS (SCALLIONS), THINLY SLICED
  • 2 TABLESPOON FINELY GRATED LEMON RIND
  • ¼ CUP FLAT-LEAF PARSLEY LEAVES, CHOPPED
  • 150G FETA, CRUMBLED, PLUS EXTRA TO SERVE
  • SEA SALT AND CRACKED BLACK PEPPER
  • EXTRA VIRGIN OLIVE OIL, FOR BRUSHING
  • CHOPPED CUCUMBER, SLICED GREEN ONION (SCALLION) AND MINT LEAVES, TO SERVE

TAHINI-MINT SAUCE

  • ¼ CUP (70G) TAHINI PASTE
  • ½ CUP (140G) PLAIN (NATURAL) YOGHURT
  • ¼ CUP (60ML) LEMON JUICE
  • ½ CUP MINT LEAVES

METHOD

  1. To make the tahini-mint sauce, place the tahini, yoghurt, lemon juice and mint in a small food processor and process until well combined. Refrigerate until ready to use.
  2. Preheat oven to 200°C (400°F). Place the cauliflower in a food processor and process until the mixture resembles coarse crumbs.
  3. Place the quinoa, eggwhites, rice flour, green onion, lemon rind, parsley, feta and the cauliflower in a bowl, sprinkle with salt and pepper and mix until well combined. Shape ½ cupfuls of the mixture into patties, place on a baking tray lined with non-stick baking paper and brush with the oil. Bake for 10 minutes, turn and bake for a further 10 minutes or until golden. 
  4. Serve with the cucumber, green onion, mint and extra feta, and the tahini-mint sauce. Makes 8.

NOTES:
+ ½ cup (100g) uncooked white quinoa makes 1½ cups cooked quinoa.
++ Rice flour is a gluten-free alternative for standard flour. It’s available in supermarkets and health food stores.