QUINOA CAULIFLOWER PATTIES

by Caroleena Khayatte

A recipe in memory of Liz Evans, administrator and chef extraordinaire at the heart of Callanish.


I remember Liz raving about this quinoa cauliflower patty recipe, and how excited she was for me to try it on retreat. I told her I didn’t like quinoa, but would try it. 

photo by Kelsey Hudson / click to enlarge

Once we were on retreat, I helped prep the patties, and realized how much love went into the dish (although I was still reluctant about the taste). My face lit up when I tried the first one, and it didn’t take long until I was on my second, and third, and even fourth. Liz laughed, as if my reaction was the only one she expected. The combination of the goat feta and lemon zest was indescribable. But she already knew that. 
 

RECIPE

Barely adapted from Sprouted Kitchen with thanks.

Ingredients

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 sheep's milk feta
zest of 1 large or 2 small lemons
1/2 cup roughly chopped falt leaf parsley
canola oil for frying

Instructions

  1. Rinse quinoa, put in a medium pot with 2 cups of water, bring to a boil and add salt/pepper. Cover and simmer for 15 minutes, fluff with fork, turn off heat, and set lid ajar to rest.   
  2. Pulse the cauliflower in a food processor until it resembles couscous (about 10-15 times).
  3. In a large bowl, whisk 4 eggs together well and add the cauliflower couscous. Using the food processor again, pulse the oats and scallions to a rough chop. Add this to the egg bowl with the cooked quinoa. Add a generous pinch of salt/pepper, the crumbled feta, lemon zest, chopped parsley and stir to mix well. Let mixture rest in fridge for 30 minutes. 
  4. Form the quinoa mixture into patties about 4" wide and 1" inch thick. Heat some canola oil in a frying pan and cook for about 4 minutes on each side until just crisped, covering them after the flip, to completely warm through. The patties will keep covered in the fridge for 3 to 4 days.   

 

Caroleena Khayatte joined the Callanish team in early 2015. She has a wealth of knowledge in the nonprofit world and helps with all the nitty-gritty of office administration.