Quinoa, cauliflower and ramsons cakes

Quinoa, cauliflower and ramsons cakes

By
From
The Green Kitchen
Makes
12
Photographer
Johanna Frenkel

We often take whatever leftovers we have, scrape them together with some goat’s or sheep’s cheese, and fry them into small cakes that we eat with a salad or a coleslaw. It’s often quinoa, but sometimes also millet, buckwheat or oats. During the spring we always get fresh bundles of ramsons from David’s mum and that is our favourite way to flavour these cakes. If you cannot find ramsons, use fresh spinach and add 2 cloves of crushed garlic.

Ingredients

Quantity Ingredient
200g white quinoa
200g cauliflower florets
1 large handful ramsons, coarsely chopped
4 eggs
200g feta cheese, crumbled
80g rolled oats
2 tablespoons Ghee, for frying
or coconut oil or olive oil, for frying
salt
freshly ground black pepper

Method

  1. Cook the quinoa – place 500 ml water, the quinoa and salt in a medium-sized saucepan. Bring to a boil, lower the heat and gently simmer for about 15 minutes, or until you see small tails on the quinoa seeds. Drain any excess water and set aside to cool.
  2. Place the cauliflower in a food processor and pulse until it is a rice-like texture. Tip into a bowl, together with the quinoa and the other ingredients. Stir with a spoon until well combined. Place in the fridge to set for 30 minutes.
  3. Take the mixture and form into 12 patties with your hands. Heat the ghee or oil in a large frying pan on medium-high heat. Add 4 patties at a time and fry for about 3–4 minutes, or until golden brown. Flip carefully and fry the other side for 2–3 minutes more. Continue until all the patties are fried. Drain on paper towels.
  4. Serve warm or cold; both are delicious.

Tips

  • For a gluten-free alternative, choose gluten-free rolled oats.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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