Recipe from Vegetarian Everyday by David Frenkiel, Luise Vindahl (Rizzoli, 2013)
We often take whatever leftovers
we have, scrape them together with some goat or sheep’s milk 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 wild ramps from David’s mom and that is our favorite way to flavor these cakes. If you cannot find ramps, use fresh spinach and add two cloves of crushed garlic.
makes 12 cakes
- 1 cup white quinoa
- 12 cups cauliflower florets 3
- 1 large handful wild garlic or ramps, coarsely chopped
- 4 large eggs
- 1 1⁄3 cups crumbled feta cheese
- 3⁄4 cup rolled oats
- sea salt
- freshly ground black pepper
- 2 tbsp Ghee, coconut oil, or olive oil, for frying
Cook the quinoa: combine 2 1⁄4 cups water, the quinoa and a pinch of salt in a medium-sized saucepan. Bring to a boil, reduce 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.
Place the cauliflower in a food processor and pulse until it is a rice-like texture. Transfer to a bowl and add the quinoa, ramps, eggs, feta, oats, and salt and pepper. Stir until well combined. Place in the fridge to set for 30 minutes.
Form the mixture 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.
These are delicious served warm or cold.
Tip: For a gluten-free alternative, choose gluten-free rolled oats.