I've been wanting to try the recipe for "Quinoa & Cauliflower Cakes" from Vegetarian Everyday by David Frenkiel and Luise Vindahl (Green Kitchen Stories) for awhile. It needed a few adjustments.
Adjustment number one, I didn't want to use the 4 eggs it called for. As I looked at the recipe I realized it was pretty much the same as Heidi Swanson's (101 Cookbooks) recipe for "Little Quinoa Patties" in Super Natural Every Day.
I'm still working on getting a mix that sticks together well as I experiment, so I used the measurements from Swanson's recipe to be sure I'd get the balance of wet/dry ingredients right. I included the cauliflower in the quinoa measurements to keep things compatible.
Adjustment number two was a substitution for the ramps or spinach suggested in the Frenkiel and Vindahl recipe. I decided on Swiss chard. Since Swiss chard doesn't cook down quickly like spinach, I tossed it into the food processor with the cauliflower. This made everything very green. It worked out just fine but I could have also chopped the Swiss chard separately and stirred in to the mix.
I did get a few extra crispy. I've realized that when I am cooking vegetable/grain type patties I tend to flip them too soon which causes them to fall apart. Sometimes I wait a little too long. Something to keep practicing.
I'd love to know, do you feel comfortable playing with recipes?
This week I have medlars (pictured above), the rest of the Swiss Chard, broccoli, peppers, tomatoes (the last fresh ones?), pears, apples, Brussels sprouts, a winter squash and more cauliflower from the farmer's market.
A bit about the medlars...they are something I haven't tried before. I bought a few last year but they spoiled before I remember that I had them. They need to sit so they will soften before eating. This year they are where they can be watched closely.