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.

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SERVES

6-8 pat­ties

Prepa­ra­tion time: 20 min­utes Cook­ing time: 10 min­utes

PAT­TIES

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

TO FIN­ISH

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.

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