RECIPE BY SARA FROM @BETTERFOODGURU
These cauli cakes are perfect as a buddha bowl topping or as a filling to your wraps! The thousand isand dressing is a must, because it highlights the wonderful flavours of the patties.
makes 8 small patties
- CAULI PATTIES
- 1 1/2 cups riced cauliflower and broccoli
- 1 cup unseasoned whole wheat bread crumbs
- 2 slices vegan cheese, minced
- 1 scallion, minced
- 1/4 tsp garlic powder
- 2 pinches of salt
- 1 tbsp vegan mayo
- 1 tbsp tapioca flour or cornstarch
- 1 flax egg ( 1 tsp ground flaxseed + 1 tbsp water)
- pepper, to taste
- 1/4 tsp dried onion flakes or onion powder
- THOUSAND ISLAND DRESSING
- 2 tbsp vegan mayo
- 2 tbsp ketchup
- 1 tbsp sweet relish
- 2 tsp water (add more or less depending on desired consistency)
- Preheat the oven to 425°F.
- In a small bowl, add your thousand island ingredients and stir well. Set aside until ready to use.
- Add all your cauli cake ingredients except half of the bread crumbs to a bowl and mix with hands. I used a prepared riced cauliflower/broccoli mix but you can make your own by grating on a box grater and then steaming and draining well. Once ingredients are mixed, let sit for about 10 minutes tolet the ingredients bind together.
- Make small 2-3 oz balls with your hand then flatten gently and dredge in the remaining bread crumbs. It will be only a light coating.
- Spread 1 tbsp of neutral oil on a sheet pan with your hand to avoid using too much. Place patties gently on pan and bake for 25 mins.Turn gently every 10 mins to make the cauli cakes crispy.
Sara is a Chef, a Mother of three, and a voracious eater of plants. She’s always been plant forward but since becoming vegan, helping others eat more plants has become her passion project. She share recipes to guide others on their journey to better health and happiness through food.