Parmesan Cauliflower-Quinoa Cakes

• Vegetarian

• Produce

  • 2 bags (12 oz each frozen cauliflower, frozen
  • 3 cloves Garlic
  • 2 Green onions, medium-size
  • 1 can White beans

• Pasta & Grains

  • 2 cups Quinoa, cooked

• Baking & Spices

  • 1/2 tsp Black pepper, freshly-cracked
  • 1/2 tsp Sea salt, fine

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 1/2 cups Panko or fresh bread crumbs

• Dairy

  • 1/2 cup Parmesan cheese

Found on powerhungry.com

Description

Ingredients

• 2 bags (12 oz each) frozen cauliflower, thawed and drained
• 1 can (15 oz) white beans (e.g., cannellini or Great Northern), rinsed and drained
• 2 medium-size green onions, ends removed, coarsely chopped
• 3 cloves garlic, peeled, roughly chopped
• ½ tsp fine sea salt
• ½ tsp freshly cracked black pepper
• 2 cups cooked cooled quinoa
• 1-1/2 cups panko or fresh bread crumbs, divided
• ½ cup freshly grated Parmesan cheese
• About 2 tbsp olive oil

Directions

• In food processor, place cauliflower, beans, green onions, garlic, salt and pepper. Cover; process until smooth, then transfer mixture to large bowl.
• Stir in quinoa, 1-1/4 cups bread crumbs and Parmesan cheese. Shape mixture into 12 patties, each about ½ inch thick and 3 inches in diameter, using about ⅓ cup bean mixture for each. Coat patties with remaining bread crumbs. Refrigerate about 1 hour so mixture holds together.
• In a large skillet, heat 1 tbsp oil over medium heat. Add about half of the patties; cook 4 to 6 minutes, turning once, until light golden brown. Repeat until all patties are cooked, adding more oil as needed.

Nutrition