I think I could spend a lifetime coming up with vegetable/grain/legume combos to make into cakelets and fry up- I just LOVE them! And these guys are no exception. Plus they’re amazing with Tabasco or chimichurri and I love an excuse to eat either one of those. In case you love them as much as I do, here are a few blast from the past recipes that you might enjoy as well: Truffle Salted Purple Potato and Kale Cakes, Asparagus and Corn Cakes, Potato, Leek and Mushroom Cakelets, Chickpea Cakelets with Harissa Aioli. They’re all so yummy and fun to eat! I usually serve alongside a big, simple salad. Hope you love! xx- Sarah
- 1/2 cup tri-color quinoa
- 1 1/2 teaspoons refined coconut oil (more for cooking)
- sea salt
- 2 medium shallots, minced
- 2 cloves of garlic, minced
- 5 green onions, chopped (more for garnish)
- 3 scant cups of chopped cauliflower (pieces should be no larger than 1/4" but not quite "rice" sized)
- 2 eggs (or Ener-G egg replacer to make vegan)
- sea salt
- Maldon salt
- Rinse quinoa and place in a small pot with 1 1/2 teaspoons coconut oil. Cook over low heat, stirring often, until it starts to smell toasted. Add 1 cup of water, a pinch of sea salt and bring to a boil. Reduce heat to low, cook for 10 minutes. Remove from heat and let sit for 5 minutes. Uncover, fluff with a fork and set aside.
- Add 1 1/2 tablespoons of coconut oil to a large frying pan with minced shallot and green onion. Add a hearty pinch of sea salt. Heat over medium low, stirring frequently. When softened, add garlic and cook for an additional minute.
- Add cauliflower to shallot/green onions and cook for an additional three to five minutes, until cauliflower is slightly softened.
- In a mixing bowl combine quinoa with cauliflower mixture. Add 1/2 teaspoon sea salt, eggs and mix well.
- Form mixture into patties (if you have any troubles getting them to hold add an additional egg).
- Coat a large frying pan well with coconut oil or ghee. Place patties in pan and cook for 3-5 minutes on each side, until browned and crispy.
- Top with green onions and a Maldon salt. Serve with chimichurri (recipe here), Tabasco or any hot sauce that floats your boat. Enjoy!