Name: Cauliflower Pattie
Ingredients: 1 Cauliflower; 2 tbsp Chickpea flour; 1.50 cups Canned, drained chickpeas; 1 Medium red bell pepper diced into small pieces; 1 Medium yellow onion diced into small pieces; 2 Cloves minced garlic; 1 tsp Turmeric powder; 1 tsp Cumin; 1 pinch salt and pepper; 0.50 tbsp Ground flaxseed meal; 1.50 tbsp Water; 0.25 cup Crushed walnuts; 0.25 cup Chopped watercress or parsley

CategoryLunch

Yields1 Serving

1 Cauliflower

2 tbsp Chickpea flour

1.50 cups Canned, drained chickpeas

1 Medium red bell pepper diced into small pieces

1 Medium yellow onion diced into small pieces

2 Cloves minced garlic

1 tsp Turmeric powder

1 tsp Cumin

1 pinch salt and pepper

0.50 tbsp Ground flaxseed meal

1.50 tbsp Water

0.25 cup Crushed walnuts

0.25 cup Chopped watercress or parsley

Preheat the oven to 375 degrees Fahrenheit.

Make flaxseed 'egg' by combining flaxseeds and water into a small bowl and set aside to set.

Steam cauliflower until soft.

Sauté onion and bell pepper in water until soft.

Add garlic and sauté for another minute or so.

In a large bowl, mash chickpeas with a fork.

Add cauliflower and smash up as well.

Add all other ingredients (except watercress) and stir until combined.

Mix and then shape into nine patties.

Place patties on a parchment lined baking dish.

Bake for 20 minutes, flip the patties and bake for another 20 minutes or until nicely browned.

Serve with a generous serving of green side vegetables.

** If mix is too wet, please add more chickpea flour **

Ingredients