Cauliflower, Potato and Quinoa Patties
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3cups finely minced cauliflower (about 12 ounces, or ½ medium cauliflower)
- salt to taste
- 1½pounds potatoes, scrubbed, peeled if desired and quartered
- ½cup chopped cilantro
- 2teaspoons toasted cumin seeds, lightly crushed in a mortar and pestle
- 2teaspoons nigella seeds
- 1teaspoon garam masala
- ½teaspoon Aleppo pepper or mild chili powder
- Freshly ground black pepper to taste
- ½cup cooked black quinoa
- 1cup mixed black and white sesame seeds
- ¼cup grapeseed oil
- Sriracha sauce for serving
Nutritional analysis per serving (10.5 servings)
199 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 7 grams polyunsaturated fat; 19 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 5 grams protein; 293 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Place sesame seeds in a wide bowl. Scoop out about ⅓ 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).
- Step 4
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.
- To obtain the finely chopped florets, cut very thin slices across the florets with a chef’s knife and the small pieces will come off.
- These are very convenient, because you can form them and keep them refrigerated for up to 2 days, or cook them all the way through and keep them refrigerated for 2 or 3 days. Reheat on a baking sheet in a low oven for 10 to 15 minutes. The patties freeze well. Thaw completely before reheating.
Private Notes
Comments
Great recipe! Love that I can make ahead of time and refrigerate until ready to cook. I substituted sweet potatoes for the red potatoes and it's delicious!
Adding an egg to bind is really helpful, suggest you do that. I served the patties with optional crispy bacon topping. Really goes well together if you dont mind meat.
Meh. Decent flavor and nice crunchy coating. However, the inside texture remains mushy, and ruins the "burger" experience. I experimented with lengthening the cooking time (and even baking the patties) but had no luck in improving the texture.
I added sauteed shallots and 1/2 teaspoon salt. Just needed a little something more. The particular blend of garam masala that I used was too strong - would substitute with a more generic curry powder next time
Really needs an egg to keep it together
This was fine, but significantly lacking in flavor. I recommend adding additional spices as you see fit--I would probably double the spice blend here. I even tried making part of the batch with sweet potatoes and it was still surprisingly bland. The patties do fall apart incredibly easy - if you don't mind if they aren't vegan, I suggest adding an egg to help bind. Overall we thought these were just okay, I probably will not make them again.