Bob's Red Mill Quinoa All Day

Fresh Herb, Feta &Quinoa Cauliflower Patties These quinoa patties are loaded fresh herbs and salty feta cheese, and the addition of riced cauliflower gives them a hearty texture. Make up a big batch for a grab-and-go meal on busy days (they’re great cold!), or serve up as a veggie patty on a bun or a crisp piece of butter lettuce.

INGREDIENTS QUINOA PATTIES ½ head Cauliflower

3 large cloves Garlic, minced 1 Tbsp Lemon Zest ¾ tsp Salt ¼ tsp Black Pepper ¼ tsp Red Pepper Flakes 2 Tbsp Butter (or Ghee), plus more as needed FOR SERVING (OPTIONAL) Tzatziki Sauce Pesto Hummus

⅔ cup Bob’s Red Mill ® Organic Quinoa , cooked according to package directions 1 ½ cups Panko 7 oz crumbled Feta Cheese 5 Eggs, lightly whisked ½ cup diced Green Pepper ¼ cup chopped fresh Parsley 2 Tbsp chopped fresh Oregano 2 Tbsp chopped fresh Dill 2 Scallions, white and green parts chopped

INSTRUCTIONS • Process cauliflower in a food processor until it’s the size of couscous. Measure out 1 ½ cups and place into a large mixing bowl. (Note: you can also use pre-riced cauliflower purchased from the store). • Add remaining ingredients and use a spatula to combine. Chill for 5 minutes to allow ingredients to come together. (Note: if mixture seems too crumbly, add another egg. You want the consistency to stick for ease of frying.) • Form mixture into twelve 3-inch patties and set on a parchment-lined baking sheet. (Note: patties will be a bit delicate when frying, so try to pack them as tightly as you can. If they spread a bit when frying, simply re-shape using a spatula). • Add a bit of butter or ghee to a 10-inch skillet set over medium heat. Add 3–4 patties at a time (leaving enough room to allow for a clean flip). Cover and cook for 3–4 minutes, flip, and then cook, uncovered, for another 3–4 minutes, or until both sides are golden. Place onto a baking sheet to cool while you cook the remaining patties. Serve warm. Makes 12 patties.

BOB’S RED MILL E-BOOK | QUINOA ALL DAY