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You’ll want to eat the smell

Cauliflower, Spinach and Chickpea Patties  6 Servings  1 hour and fifteen minutes.

3 cups 2 inch cauliflower florets

One 15 oz. can chickpeas drained and rinsed, or 1 1/2 cups cooked chickpeas

One ten-ounce package spinach, frozen chopped, thawed and squeezed of excess liquid

¾ cup finely chopped red bell pepper

4 scallions, white and light green parts only, finely chopped

3 cloves garlic, minced

2 tbsp. finely chopped fresh flat-leaf parsley

½ tsp. ground cumin

½ tsp, ground turmeric

Sea salt    Freshly ground black pepper

3 large eggs lightly beaten

1 cup panko bread crumbs + more if needed

4 Tbsp. extra-virgin olive oil, + more if needed

Sauce of your choice – tahini, salsa, spiced  yogurt

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Pre-heat oven to 350. Line rimmed baking sheet with parchment + second sheet with waxed paper.

Use stockpot with steamer. Bring 2 inches of water to simmer over medium heat. Cook florets 8-10 minutes.

Use a potato masher to crush chickpeas until smashed but not smooth. Add spinach, bell peppers, scallions, garlic. Parsley and mix well. Add cumin, turmeric, 1 tsp. salt, 1 tsp. black pepper. Add eggs, ½ cup panko and stir to combine.

Place remaining panko in shallow dish. Shape 1/3 cup of mixture into a patty ½ in. Coat lightly with panko 12-14 patties. Heat oil in skillet and cook until golden brown – about 4 min.

Transfer patties to baking sheet, place in oven and bake for 10 min. Transfer to serving platter, pass sauce separately.

 

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