Wow! What a busy few weeks it's been.... so much has been happening with my new role as Westfield Style Ambassador, my Dancing With The Stars training plus working on The Daily Edition and looking after my little monkey, Annabelle. I feel like I've barely had time to breathe! So a night at home was just what the doctor ordered.
When it came time to cook, I realised I had next to nothing in my fridge except a couple of cauliflowers that were looking a little worse for wear. We've recently been singing the praises of the humble cauliflower on swiish, so after a little recipe research, I came up with a bit of a mix'n'match recipe I could experiment with. This one goes out to all the vegetarians out there (and even if you're not vego I swear you'll still love this! So flavoursome and filling and perfect for lunch the day after.)
Ok so without further ado here are my...
Caulie & Quinoa Patties with Garlic Tahini Dressing
What you'll need:
For the patties
- 1 cup quinoa
- 1 1/2 cups cauliflower florets
- 4 eggs
- 6 spring onions, white and green parts (these are optional, personally I love onion, but if you don't leave them out)
- 3/4 cup rolled oats (I told you I was experimenting)
- sea salt and pepper
- 1 1/3 cup feta
- zest of one large or two small lemons
- 1/2 cup roughly chopped flat leaf parsley
- butter, for cooking
For the dressing
- 4 tbsp unhulled tahini
- 2 cloves garlic (more or less depending on how much garlic you like. I go more because it is so good for you - read here for garlic benefits)
- 4 tbsp apple cider vinegar
- 3 tbsp extra virgin olive oil
- 3 tbsp water
- 1/4 cup fresh parsley
- 1/4 cup fresh coriander
What to do:
- 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. Fluff with a fork, turn off the heat, set the lid ajar to rest.
- In a food processor, pulse the cauliflower until it resembles cous cous. About 10-15 times.
- In a large bowl, whisk the 4 eggs together well. Add the cauli 'cous cous' to the eggs. Then using the processor (it's fine if it still has cauli crumbs in the processor, just leave them), add the spring onions and oats and pulse a few times to roughly chop. Add this to the egg bowl. Finally add the quinoa, a generous pinch of salt and pepper, the crumbled feta, lemon zest, chopped parsley and stir to mix well. Let the mixture rest in the fridge for 30 minutes.
- Melt a knob of butter in a heavy bottomed skillet over medium high heat. Form the quinoa mixture into patties. Cook them for about 4 minutes on each side until just crisped, covering them after the flip to completely warm though. The patties will keep covered in the fridge for 3-4 days.
- To make dressing: Pulse garlic, tahini, vinegar, olive oil, water, parsley and coriander in food processer until smooth and season with salt and pepper. Then drizzle over warm patties.
*swiish tip - These are so yummy served with garlic and butter braised kale