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40 mins

The Green Kitchen
We often take whatever leftovers we have, scrape them together with some goat’s or sheep’s 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 ramsons from David’s mum and that is our favourite way to flavour these cakes. If you cannot find ramsons, use fresh spinach and add 2 cloves of crushed garlic.

Makes 12 Cakes

Posted by Hardie Grant from London, United Kingdom • Published See Hardie Grant's 83 projects » © 2021 David Frenkiel / Hardie Grant Books · Reproduced with permission.
  • Step 1

    Cook the quinoa – place 500 ml (17 fl oz/2¼ cups) water, the quinoa and salt in a medium-sized saucepan. Bring to a boil, lower 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.

  • Step 2

    Place the cauliflower in a food processor and pulse until it is a ricelike texture. Tip into a bowl, together with the quinoa and the other ingredients. Stir with a spoon until well combined. Place in the fridge to set for 30 minutes.

  • Step 3

    Take the mixture and form 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.

    Serve warm or cold; both are delicious.

    Tip: For a gluten-free alternative, choose gluten-free rolled oats.

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