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Quinoa Cauliflower Burger Patties

DRESSING: a quick whiz in the food processor of garlic, tahini, lemon, chives, cilantro, olive oil and a teeny splash of white wine vinegar. If you're the measurement sort, it'd be something like the dressing here but double the tahini.
2 faves
Nutrition per serving    (USDA % daily values)
CAL
164
FAT
15%
CHOL
36%
SOD
3%
Uploaded by: Jackie Thompson

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Ingredients for 12 servings

1 cup quinoa

1 1/2 cups cauliflower florets

4 eggs

6 scallions, white and green parts

3/4 cup rolled oats

sea salt and pepper

1 1/3 cup sheeps milk feta

zest of one large or two small lemons

1/2 cup roughly chopped flat leaf parsley

ghee, for cooking

Preparation

1.

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.

2.

In a food processor, pulse the cauliflower until it resembles cous cous. About 10-15 times.

3.

In a large bowl, whisk the 4 eggs together well. Add the cauli cous cous to the eggs. Back to the processor (it's fine if it still has cauli crumbles, leave them), add the scallions and oats and pulse a few times to roughly chop. Add this to the egg bowl along with the cooked quinoa. Add 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.

4.

Warm a nub of ghee in a heavy bottomed skillet over medium high heat. Form the quinoa mixture into patties about 4'' wide and 1'' thick. 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.

View instructions at
sproutedkitchen.com

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