If you’re into Meatless Monday, then you’ll love this recipe. Even if you’re not, but you’re looking for a good vegetarian meal option, then you’ll love this Cauliflower Sweet Potato Quinoa Patties recipe. It was inspired by an organic vegan dish we got at Eumundi Markets recently. These are vegan but I’ve also added in tips on using eggs and cheese instead if you prefer. You can prepare these ahead, and even freeze if you wish. Then simply defrost and reheat.
When I created these this week, the response I got from both of our kids was “Can I have these for breakfast mum” – from both of them. Super happy dance because I am always looking for breakfast options.
Ingredients
- 1 & 1/2 cups quinoa (uncooked)
- 1/2 medium sized head cauliflower
- 2 cups cubed sweet potato
- 1 tbslpn coconut oil
- 1/2 tspn celery salt
- 1/2 tspn herbarmare
- pepper to taste
- 1 tblspn flaxseed meal*
- 3 tblspns water*
- 1/2 cup nutritional yeast*
- 1/2 tspn mixed herbs
- rice crumbs for coating
- coconut oil for shallow frying
* if you prefer you can replace the flax and water with one egg, and instead of nutritional yeast you could use grated tasty cheese
Method
- Preheat oven to 180 degrees, and melt coconut oil in a baking tray
- Cut cauliflower into bite sized pieces and cube sweet potato (about 2 cm cubes)
- Throw cauliflower and sweet potato into baking pan, sprinkle on celery salt and herbamare, shake the pan to coat the pieces in oil
- Bake for 30 mins or until golden
- Meanwhile, follow instructions on packet of quinoa to cook quinoa – I like to use bone broth rather than water
- Remove the cauli and sweet potato from the oven and allow to cool for 10 minutes. Allow quinoa to cool for 10 minutes too
- Place the cauli, sweet potato, quinoa and rest of the ingredients in a food processor
- Pulse several times until everything is mixed together and kind of like of thick paste
- Taste mix and add any additional seasoning to suit your tastes (eg. pepper)
- Spread some rice crumbs out on a plate
- Take a big spoonful of the veggie quinoa mix, drop it onto the rice crumb plate, then flip it over to coat the other side. Now you can pick it up and shape it into a pattie, falafel ball or kofta shape. Place onto a new plate, and repeat this step until you’ve used all of the mixture
- Place patties into the fridge to sit for at least 10 minutes
- Place a good dollop of coconut oil into your frying pan (enough to cover bottom of the pan) and melt over low heat
- Place the patties into the pan and cook over low heat for about 8 -10 minutes then flip and cook for a further 8-10 minutes (if you have the temperature up too high, they will remain really mushy inside). The patties will be dark golden on both sides when ready
Serving Suggestion
I served these stacked on top of each other with a big dollop of hummus and some kale chips, and accompanied by steamed greens.
Storing / Freezing
Cook these patties and store in a container in the fridge for 2 maximum, reheat to warm up to serve. You can also freeze these before cooking or after cooking – whichever your preference. Freeze them in between sheets of baking paper and then in an air tight container.
Another 2 ways
- For breakfast, serve on top of a bed of baby spinach and top with a poached egg, and have a wedge of avocado on the side with a few cherry tomatoes
- You could also add some steamed broccoli to the mix, and even add some other spices such as cumin and coriander