Cauliflower & Sweet Potato Quinoa Patties 

If you’re looking for a meatless meal, then you’ll love this recipe. Even if you’re not, but you’re looking for a good vegetarian meal option, then you’ll love these:

They are vegan but I’ve also added in tips on using eggs and cheese instead if you prefer. You can prepare these ahead, and even freeze if you wish. Then simply defrost and reheat. Perfect recipe for breakfast, lunch or dinner!

Ingredients (preferably organic)
1 & 1/2 cups quinoa (uncooked)
1/2 medium sized head cauliflower
2 cups cubed sweet potato
1 tbslpn coconut oil
1 tspn herbarmare (my favourite!)
pepper to taste
1 tblspn flaxseed meal*
3 tblspns water*
1/2 cup nutritional yeast*
1/2 tspn mixed herbs
rice crumbs for coating
coconut oil for shallow frying
* if you prefer you can replace the flax and water with one egg, and instead of nutritional yeast you could use grated tasty cheese

Method
1. Preheat oven to 180 degrees, and melt coconut oil in a baking tray

2. Cut cauliflower into bite sized pieces and cube sweet potato (about 2 cm cubes)

3. Throw cauliflower and sweet potato into baking pan, sprinkle on herbamare, shake the pan to coat the pieces in oil

4. Bake for 30 mins or until golden

5. Meanwhile, follow instructions on packet of quinoa to cook quinoa (I like to use bone broth rather than water)

6. Remove the cauliflower and sweet potato from the oven and allow to cool for 10 minutes. Allow quinoa to cool for 10 minutes too

7. Place the cauliflower, sweet potato, quinoa and rest of the ingredients in a food processor

8. Pulse several times until everything is mixed together and kind of like of thick paste

9. Taste mix and add any additional seasoning to suit your tastes (eg. pepper)

10. Spread some rice crumbs out on a plate

11. Take a big spoonful of the veggie quinoa mix, drop it onto the rice crumb plate, then flip it over to coat the other side.

12. Now shape it into a patty and place onto a new plate, and repeat this step until you’ve used all of the mixture

13. Place patties into the fridge to sit for at least 10 minutes

14. Place a good dollop of coconut oil into your frying pan (enough to cover bottom of the pan) and melt over low heat

15. Place the patties into the pan and cook over low heat for about 8 -10 minutes then flip and cook for a further 8-10 minutes (if you have the temperature up too high, they will remain really mushy inside). The patties will be dark golden on both sides when ready

I served these stacked on top of each other with a big dollop of hummus and some kale chips, and accompanied by more veggies..... YUM!

If for breakfast, I serve on top of a bed of baby spinach and top with a poached egg, and have a wedge of avocado on the side with a few cherry tomatoes.

Enjoy! X