Cauliflower Potato And Quinoa Patties Recipes

Steps:

• Bring vegetable broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Spread quinoa onto a large platter to cool.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion, zucchini, and carrot in hot oil until the onion is translucent, 3 to 5 minutes; transfer to a plate to cool.
• Mix cooled vegetables with 3 cups of the cooled quinoa in a large bowl; season with garlic powder, salt, and black pepper. Pour eggs and ground oats into the bowl; stir until the mixture comes together. Divide mixture into 14 portions and shape into patties.
• Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry patties in hot oil until browned, about 2 minutes per side. Use more oil between batches as needed.

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., Meanwhile, place carrot in a food processor; pulse until coarsely chopped. Add beans; process until chopped. Transfer mixture to a large bowl. Mix in cooked quinoa, bread crumbs, green onions, egg and seasonings. Shape mixture into 8 patties., In a large skillet, heat oil over medium heat. Add patties; cook until a thermometer reads 160°, 3-4 minutes on each side, turning carefully. If desired, serve with optional ingredients.

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.