Cauliflower & Quinoa Patties with Mediterranean Salad Recipe - Clean Eating Magazine

    Cauliflower & Quinoa Patties with Mediterranean Salad

    Parmesan, garlic and herbs add big flavor to these easy patties while a fresh, feta-topped tomato and olive salad is served alongside.
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    Cauliflower & Quinoa Patties with Mediterranean Salad image
    • Duration
    • Cook Time
    • Prep Time
    • 6Servings

    Ingredients

    • 6 cups cauliflower florets (about 1 small cauliflower)
    • 2 cloves garlic, minced
    • 1 egg, plus 1 egg white, beaten
    • 1 cup cooked quinoa
    • 2 tbsp finely chopped fresh flat-leaf parsley leaves
    • 3/4 cup whole-wheat flour
    • 1/2 cup grated Parmesan cheese
    • 3/4 tsp baking powder
    • 1/2 tsp dried oregano
    • Sea salt and fresh ground black pepper, to taste
    • 2 tbsp grape seed or safflower oil, divided

    MEDITERRANEAN SALAD

    • 4 plum tomatoes, finely chopped
    • 2 scallions, thinly sliced
    • 1/2 cup chopped pitted Kalamata olives
    • 1/4 cup chopped fresh mint leaves
    • 2 tbsp fresh lemon juice
    • 1/2 cup crumbled feta cheese

    Preparation

    1. Prepare salad: In a small bowl, combine tomatoes, scallions, olives, mint and lemon juice; stir in feta. Set aside.
    2. In a large saucepan of boiling salted water, add cauliflower and cook until very tender, about 8 minutes. Drain well and transfer to a large bowl. Roughly mash cauliflower with a potato masher to pea-size pieces; let cool for 15 minutes.
    3. Stir in garlic, egg and egg white, quinoa and parsley. In a separate bowl, whisk flour, Parmesan, baking powder, oregano, salt and pepper; stir flour mixture into quinoa mixture until just combined. FOUR: Using 1/4 cup mixture for each, roll into balls, then flatten slightly to form 3/4-inch-thick round patties. Repeat with remaining mixture to make a total of 18 patties.
    4. In a large nonstick skillet on medium, heat 1 tbsp oil. Add half of patties and cook for about 8 minutes, using 2 utensils to help turn them halfway, until golden and cooked through. Transfer to a paper towel–lined plate and repeat with remaining 1 tbsp oil and other half of patties. Serve with salad.

    Nutrition Information

    • Serving Size: 3 patties and 3/4 cup salad
    • Calories: 269
    • Carbohydrate Content: 26 g
    • Cholesterol Content: 48 mg
    • Fat Content: 14 g
    • Fiber Content: 5.5 g
    • Protein Content: 12 g
    • Saturated Fat Content: 4 g
    • Sodium Content: 571 mg
    • Sugar Content: 4 g

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