Cauliflower Quinoa and Spinach Cakes

I found this recipe on a scrap of paper and I have no idea where it came from. It's fairly straightforward and once the quinoa has been cooked, and the cauliflower, oats and spinach blended, all the ingredients can be combined in a bowl. I made 10 individual cakes and 2 are quite filling. They are best cooked in a frying pan or pancake pan, instead of grilling or baking, with a little oil or cooking spray.

Cauliflower Quinoa and Spinach Cakes
Makes 10 (2 cakes per serving)
Click HERE for a printable recipe card.

Ingredients:
- 180g / 6.5oz quinoa
- 200g / 7oz cauliflower
- 80g / 3oz oats
- 130g / 4.5oz spinach
- 2 cloves garlic, crushed
- 3 eggs, beaten
- 225g / 8oz cottage cheese, low fat
- ground black pepper

Method:
Cook the quinoa. 2:1 water:quinoa ratio.
Separately blend the cauliflower, oats and spinach in a food processor. Transfer to a mixing bowl.

Stir in the cooked, but cooled, quinoa. Add the garlic.

Mix in the beaten eggs, cottage cheese and ground black pepper.

Chill the mixture for 30 minutes in the fridge. Then form 10 balls/patties.

In a frying pan or pancake pan, sprayed with cooking oil or a little olive oil, cook the cakes for 4-5 minutes on either side.

ENJOY!

Click HERE for a printable recipe card.

Nutritional Information: