CAULIFLOWER, POTATO AND QUINOA PATTIES
Cauliflower is a great vegetable to use in a burger, because it breaks down nicely so that it can be mashed along with potatoes to form a burger that stays together. I have always loved seasoning this vegetable with Indian spices, which is what I do here, with Aleppo pepper thrown into the mix. Black quinoa contributes texture, color and protein. Sriracha sauce is the perfect "ketchup" for this burger.
Provided by Martha Rose Shulman
Categories dinner, lunch, main course, side dish
Time 1h
Yield 9 to 12 patties, depending on size
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 383 milligrams, Sugar 2 grams
OMG! QUINOA PATTIES
I use all organic ingredients. These quinoa patties are OMG good!
Provided by MaryLou Hunter
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 14
Number Of Ingredients 11
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.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 13.7 g, Cholesterol 53.1 mg, Fat 5.4 g, Fiber 1.8 g, Protein 4.5 g, SaturatedFat 1 g, Sodium 51.2 mg, Sugar 1.1 g
POTATO, CAULIFLOWER, AND CHEDDAR BAKE
Adding cauliflower to a potato bake may seem radical, but it adds great texture. A cheesy topping is a nice change of pace from the usual creamy casserole.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Butter a 2-quart baking dish. In a large pot, cover potatoes with cold salted water by 2 inches. Bring to a boil, then add cauliflower and cook at a rapid simmer until potatoes are just cooked through and cauliflower is crisp-tender, about 10 minutes. Drain in a colander and let sit 5 minutes.
- Place half the potatoes and cauliflower in dish, sprinkle with half the thyme and cheddar, and season with pepper. Repeat to make a second layer. Add broth and dot top with butter. Bake until cheese is deep golden and bubbling, 15 to 20 minutes.
Nutrition Facts : Calories 166 g, Fat 8 g, Fiber 3 g, Protein 9 g, SaturatedFat 5 g
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