Ingredients

• 1 ½ cups “riced” Cauliflower (173 g)
• 2 cups cooked and cooled Organic Tricolor Quinoa (192 g)
• 1 ½ cups Panko Bread Crumbs (114 g)
• 7 oz crumbled good quality Feta Cheese (200 g)
• 5 Eggs, lightly whisked (280 g)
• ½ cup diced Green Pepper (64 g)
• ¼ cup Chopped Fresh Parsley (8 g)
• 2 Tbsp Chopped Fresh Oregano (3 g)
• 2 Tbsp chopped fresh Dill (4 g)
• 2 Scallions, white and green parts chopped (27 g)
• 3 large cloves Garlic, minced (15 g)
• 1 Tbsp Lemon Zest (5 g)
• ¾ tsp Salt
• ¼ tsp Black Pepper
• ¼ tsp Red Pepper Flakes
• 2 Tbsp Butter (or Ghee), plus more as needed (28 g)

• Tzatziki Sauce
• Pesto
• Hummus

Instructions

1. Process half a head of cauliflower in a food processor until it’s the size of couscous. Measure out 1 ½ cups and place into a large mixing bowl. (Note: you can also use pre-riced cauliflower purchased from the store).
2. Add the remaining ingredients to the bowl. Use a spatula to combine. Set in the refrigerator for 5 minutes to allow the ingredients to come together. (Note: If mixture seems a bit crumbly, simply add another egg. You want the consistency to stick for ease of frying.)
3. Form mixture into twelve 3-inch patties and set on a parchment-lined baking sheet. (Note: Patties will be a bit delicate when frying, so try to pack them as tightly as you can. If they spread a bit when frying, simply re-shape using a spatula).
4. Add a bit of butter or ghee to a 10-inch skillet set over medium heat. Add 3–4 patties at a time (leaving enough room to allow for a clean flip). Cover and cook for 3–4 minutes, flip, and then cook, uncovered, for another 3–4 minutes, or until both sides are golden. Place onto a baking sheet to cool while you cook the remaining patties. (Note: if the patties start to look too brown, you may need to adjust the heat setting as you cook). Serve warm.