Cauliflower Potato And Quinoa Patties Recipes
CAULIFLOWER, POTATO AND QUINOA PATTIES
Cauliflower is a great vegetable to use in a burger, because it breaks down nicely so that it can be mashed along with potatoes to form a burger that stays together. I have always loved seasoning this vegetable with Indian spices, which is what I do here, with Aleppo pepper thrown into the mix. Black quinoa contributes texture, color and protein. Sriracha sauce is the perfect "ketchup" for this burger.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h
Yield 9 to 12 patties, depending on size
Number Of Ingredients 13
Steps:
- Steam potatoes over 1 inch of boiling water until tender, 15 to 20 minutes. Transfer to a bowl and mash with a fork. The skins will break up in the mash.
- Line steamer with cheesecloth and place cauliflower on cheesecloth so the small pieces don't fall through. Steam 5 to 6 minutes, until very tender. Remove from heat and stir into potatoes. Add remaining ingredients except sesame seeds and oil. Season generously with salt, combine well, taste and adjust seasonings.
- Place sesame seeds in a wide bowl. Scoop out about 1/3 cup of cauliflower-potato mixture and roll into a ball (moisten your hands to prevent sticking). Roll in the seeds, then gently flatten into a patty shape. Place on a plate or sheet pan and continue to shape all of the patties. If you have time, refrigerate for 1 hour or longer (I have made these with no problem without refrigerating first).
- When you are ready to cook, place a rack over a sheet pan and cover the rack with paper towels. Heat 2 tablespoons oil in a large, heavy nonstick frying pan over high heat. When pan is hot, swirl to coat with oil. Turn heat down to medium. Place 3 to 5 patties in the pan (do not crowd), and cook until well browned on one side, 3 to 4 minutes. Turn and brown for 3 to 4 more minutes. Remove to rack. Heat remaining oil in the pan and cook remaining patties. Remove paper towels from underneath patties and keep them warm in a low oven until ready to serve. Serve topped with Sriracha, with a salad on the side.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 383 milligrams, Sugar 2 grams
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