Quinoa Cauliflower Patties September 9, 2014 by Jill Foucre Leave a Comment Quinoa Cauliflower Patties 2014-09-09 13:46:19 Yields 16 Print Ingredients ½ cup quinoa (3¼ ounces / 95 grams) 1 cup water 2½ cups cauliflower florets (10 ounces / 280 grams) ⅓ cup rolled oats (1 ounce / 30 grams) 1 medium shallot, diced fine (3 tablespoons / 1 ounce / 30 grams) 3 serrano chiles, seeds and veins removed, chopped fine ½ cup flat leaf parsley, chopped fine 2 large egg whites 1 egg yolk 2 tablespoons corn starch ¼ cup milk ½ teaspoon salt ½ teaspoon black pepper 1 cup crumbled feta (4½ ounces / 125 grams) 1 tablespoon vegetable oil 1 tablespoon butter Instructions Rinse the quinoa. Put the quinoa and 1 cup water in a small sauce pan. Bring to a boil, uncovered. Cover, reduce heat to simmer, and cook for 15 minutes or until the water is just fully absorbed. Turn cooked quinoa into a large bowl and cool to room temperature. Heat 2 teaspoons oil in large, shallow, non-stick skillet over medium heat. Add shallots and chiles and sauté for 3 minutes, until shallots begin to soften (avoid browning the shallots). Meanwhile, pulse the cauliflower and oatmeal in a food processor until it resembles coarse meal, about 6 to 8 one-second pulses. When shallots and chiles are sauteéd, add them to the processor and pulse 2-3 times to distribute. Turn cauliflower mixture into the quinoa. Add the parsley, salt, pepper, and feta cheese and stir thoroughly. Whisk corn starch thoroughly into the egg whites. Add this mixture to the quinoa/cauliflower along with the yolk and ¼ cup milk. Mix thoroughly to distribute liquids. Using a spoon or spatula, press the batter down firmly in the bowl, cover with plastic wrap, and rest batter in refrigerator at least 30 minutes, or up to two hours. To prepare patties, heat vegetable oil and butter in a large, shallow, non-stick skillet over medium high heat. Drop batter, ¼ cup at a time, into skillet. Let the lumps of batter fry for about one minute and then gently squash batter into patty form with a spatula. Cook another 5 to 6 minutes until first side is nicely browned. Flip the patties and cook another 6 or 7 minutes. Serve. The batter will keep covered in the refrigerator for a day or two, and makes excellent leftovers. By Michael Stange Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/