Cauliflower patty pittas
Cauliflower picks up flavours really well making it the perfect base for these patties. If preferred, have the patties with a salad instead of the pittas.
Preparation time: 20 minutes Cooking time: 10 minutes
350 g cauliflower, cooked until just done 1 can (400 g) chickpeas, rinsed and drained 15 g fresh parsley, chopped 1 chilli, chopped (optional) 50 g blanched almonds, toasted 125 ml (½ c) fresh breadcrumbs 5 ml (1 t) Dijon mustard 250 ml (1 c) grated Cheddar cheese salt and pepper 250 ml (1 c) fine, dried breadcrumbs 30 ml (2 T) oil
4 pitta breads 60 ml (¼ c) chutney 80 g lettuce 1 red onion, sliced 1 Patties Blitz the cauliflower, chickpeas, parsley, chilli (if using), almonds, breadcrumbs and mustard in a food processor until mixed but still fairly coarse. Add the cheese, mix well and season with salt and pepper. 2 Shape into patties and roll in the dried breadcrumbs. Heat the oil and fry the patties until golden on both sides. The patties are fairly soft so take care when turning them. 3 To finish Cut open the pittas (toast if preferred), spread with chutney and fill with lettuce, onion slices and 1 or 2 cauliflower patties.