Veggie cakes and veggie fritters are things we do a lot in our house. Now that our baby is eating well, we can make these for the whole family. So any meal that we can all enjoy is instantly becomes a go-to. Definitely helps that we all love them and they are super versatile. It’s full of good stuff too, like protein packed quinoa and vitamin loaded cauliflower. Also tossed in some fresh herbs and feta crumbles. They are fried in a pan which gets the outside nice and crunchy while the inside is soft and warm. You can also bake them which makes them a little more sturdy.
For these particular ones we do a mixture of steamed cauliflower, quinoa, and some feta. Fresh herbs and seasoning give it lots of flavor. I put a little aside for the baby while I season the rest of the mixture with salt. This makes cooking for the family so much easier. If you’ve cooked for a little one, you know how time consuming it can be. Not only do we have to make food for ourselves, we have to make special meals for a special little person. I absolutely love cooking for him and watching him explore new foods, but it definitely takes a good amount of time. So any time I can feed him something we are cooking, I am all about that. Saves major time too.
I love the cauliflower and quinoa combination but the great part about these is you can use different combinations of vegetables and grains. Sweet potato and broccoli make great substitutions for the cauliflower. And if you wanted to substitute out the quinoa, rice is good too. I love the saltiness the feta adds and I wouldn’t skip that, but goat cheese crumbles could work too. This is why I’m a big fan of cooking like this. We can use what we have to create something delicious and nutritious that the whole family can enjoy.
Of course something like this always needs a good topping, right? Pesto is the best on these. I made a fresh one from garden goods and it was amazing over these. I also like to do a light drizzle of plain yogurt. Or course avocado is always good too. And a little sprinkle of freshly chopped herbs. Now that its summer, I also like to add some freshly picked and chopped up cherry tomatoes.
Ingredients
Equipment
Method
- Start by cooking your quinoa if you don't have any prepped.
- While the quinoa is cooking, steam or boil the cauliflower until soft.
- Once the cauliflower is done, drain and mash well. You want it basically riced. You could also put it in a food processor. Place in a bowl with the rest of the ingredients. Whisk the 2 eggs lightly before adding them to the bowl. For the salt, give a pig pinch of it, at least a teaspoon.
- Form into about 10 patties. Cook in a pan over medium heat for about 4 minutes per side. You can also bake them for 400F 15 minutes per side. Serve with any topping you'd like, I love pesto dolloped on top. Enjoy!
Looking for recipes similar to these? I love these red lentil fritters. These are another thing we make a lot of in our house.
Another cauliflower recipe? These buffalo cauliflower tacos are a big hit. full of flavor. Plant based, easy, and so different and tasty.
Another delicious cauliflower recipe is this cauliflower potato soup. So creamy. It’s light yet substantial from using more filling vegetables like cauliflower and potatoes. We love this one and enjoy the leftovers even more.
These vegan crab cakes are amazing. They use artichoke hearts and heart of palm with all the right seasoning to make the most delicious and closest thing to a real crab cake I’ve tasted. We really love these and I hope you do too.
