I have a mad keen affair with cauliflower at the moment … I can’t seem to get enough of it!  But the beauty about this recipe, is that everyone in the family loves it too!  Great for dinner or lunch … or just a snack!

Cauliflower and Bean Patties

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

If you don’t have any premade breadcrumbs, put 100g of bread of choice into your TM (cut into cubes) and chop 10 seconds / speed 6.

Author: Gina @ The Passionate Pantry

Serves: 9 Patties

Ingredients

• 2 garlic cloves, peeled
• 300g cauliflower florets
• 400g tin cannellini beans, drained and rinsed
• 30g baby spinach leaves, or Italian parsley
• 100g sourdough breadcrumbs, or bread of choice
• 80g wholemeal spelt flour
• 1 tsp red pepper flakes (or chili flakes if you prefer)
• 1 tsp ground cumin
• 2 tsp sea salt flakes
• ¼ tsp baking powder
  
• Quinoa flakes for coating patties (optional)
  
  
• Coconut or olive oil for shallow frying
  
  
• TO SERVE
  
  
• Sour cream mixed with a little ground cumin and ground coriander, freshly chopped Italian parsley, salt and pepper

Instructions

1. Prepare your breadcrumbs first if you don’t have any (see note above) … put aside
2. Place garlic into TM bowl and chop 3 seconds / speed 7
3. Add the rest of the ingredients except the quinoa flakes and mix 5 seconds / speed 7 with the aid of the spatula
4. Stir mix around, and repeat for another 5 seconds / speed 7
5. Mix should stick together when pressed with your fingertips … check for seasoning and adjust if necessary
6. Place mix in a separate bowl (I find it easier to shape the patties from a different bowl instead of from the TM bowl)
7. Place quinoa flakes into another small bowl if using
8. Shape patties using a ⅓ cup measure, or whatever size measure you prefer
9. Drop each patty into the quinoa flakes, lightly pressing the flakes into them
10. Put aside onto a tray
11. Refrigerate for 30 minutes
12. Heat chosen oil in a large pan
13. Pan fry the patties for 2 to 3 minutes on each side, or until nice and golden
14. Serve with the sour cream sauce, and a large green salad

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