Wild Garlic, Quinoa, and Cauliflower Cakes

This recipe makes a really nice light dinner, and is particularly good on those long spring days as we move into summer. These cakes are a really nice combination of lots of ingredients which make them really delicious and everyone coming back for more. This is my take on these cakes inspired by The Green Kitchen.

Wild Garlic, Quinoa and Cauliflower Cakes (v)(gf)
Makes 6 cakes

You will need:
100g/½ cup of quinoa
100g/1 cup of cauliflower florets blitzed in a magimix until you have a rice like texture.
Large handful of wild garlic, washed, dried and coarsely chopped.
2 eggs
100g/¾ cup of feta cheese, crumbled
50g/½ cup of rolled oats (use gluten free to make sure the recipe is gluten free if you desire)
grated rind and juice of 1 lemon
small handful of chopped flat leaf parsley
sea salt and cracked black pepper
1 tbsp ghee, coconut oil or olive oil for frying

Cook the quinoa--place the quinoa in a pan and cover with about double the amount of water and add a bit of salt. Bring to a boil, then lower the heat and simmer until the quinoa is tender and most of the liquid has been absorbed, about 15 minutes. Drain any excess liquid, and set the quinoa aside to cool.

Tip all your remaining ingredients into a large bowl, and add the quinoa once cooled. Stir well and place in the fridge to firm up a bit. If you find the mix too wet to shape into patties, add a few more oats.

Form into 6 patties with your hands, or use a mousse ring. I found it easier to use this as a sort of mould as the mixture can be a little bit wet. Heat the ghee or oil in a frying pan on a medium-high heat and fry the patties gently for about 3-4 minutes on each side. You want a nice golden brown on each side.
















Serve warm or cold, with a fresh salad. I served mine with a fresh basil, roasted tomato and fresh tomato salad, it was delicious.