Quinoa Patties in White Cloud Sauce: Cauli-Cream and Jerusalem Artichoke

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As part of my fitness challenge, we hold a vegan cooking workshop.

Usually, we choose dishes that are particularly high in protein and low in calories, like tofu patties, protein bars, or Indian food. This time, in honor of Passover, we decided to create a festive and exceptionally pure white dish.

I wanted to make a dish that is Kosher for Passover for everyone (even those who don't eat legumes/kitniyot), and I imagined a festive, white dish with a rich, indulgent, creamy sauce featuring deep and subtle flavors.

Note that this isn't a high-volume flavor bomb like Tofu Chraime in a spicy red sauce, but rather a "quieter" dish. It is sophisticated in the way the flavors gradually reveal themselves to the palate.

This dish is exceptionally beautiful and is a wonderful way to welcome spring and the holiday season.

A bit about Quinoa Patties

• The base of the patties is white quinoa that I boiled in plenty of water.

The reason I chose quinoa is primarily for Passover kashrut (suitable even for those who follow Ashkenazi traditions) and also because of its delicate flavor.

You can substitute with red quinoa, buckwheat, rice, millet, or any other grain you'd like. Cooked legumes work great too.

• To bind the quinoa into patties, I used buckwheat flour, which becomes sticky when in contact with water (almost like wheat flour), making it an excellent binder for patties.

You can substitute this with any flour you prefer, such as potato starch, rice flour, matzah meal, etc.

• An essential addition for both binding and healthy fats is whole raw tahini.

This can be substituted with an equal amount of sugar-free almond butter.

• The sauce is made from cooked cauliflower that I blended thoroughly with almond milk. I hope you don't ask me what to substitute the cauliflower with, because I have no idea! 🙂
• To add depth and unique character, I used spices such as: nutmeg, Jerusalem artichoke, thyme, and plenty of garlic. In my opinion, these pair perfectly with the cauliflower cream and give the dish an interesting tone.
• Regarding the thyme, it can be replaced with any other aromatic herb like oregano, rosemary, za'atar, etc.
• I baked the patties in the oven, but you can also give them a quick pan-fry.
• I love serving the dish with a generous squeeze of lemon juice, olive oil, ground black pepper, and a touch of low-fat coconut cream to give the whole thing a wonderful flavor.

It's up to you.

Nutritional Values for the Quinoa Patties

One serving of patties with sauce out of 5 total servings (each weighing 416g) contains:

• 315 calories
• 13g protein
• 32g carbohydrates
• 15g fat

Another quinoa patty recipe

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Quinoa Patties in White Cloud Sauce: Cauli-Cream and Jerusalem Artichoke

Prep Time 30 minutes

Cook Time 15 minutes

Servings 5 servings

Calories 315 kcal

Ingredients

For the Patties

• 1.5 cups white quinoa 250g
• 4 tbsp buckwheat flour 36g
• 1/2 onion, sliced
• 1 bunch thyme leaves, chopped
• 4 tbsp whole raw tahini 60g
• 1 clove garlic, minced
• 1 tbsp olive oil
• salt and pepper

For the Sauce

• 1 large cauliflower
• 1/2 onion, sliced
• 1 unit Jerusalem artichoke (approx. 10cm), grated
• 1/2-1 cup unsweetened almond milk
• 1 tbsp olive oil
• 1 pinch nutmeg
• salt and pepper
• 1 handful thyme leaves

To Serve

• juice from half a lemon
• 3 tbsp coconut cream (6% fat)
• 1 tbsp olive oil
• salt and pepper
• thyme leaves

Instructions

1. In a large pot, add the quinoa with water until covered and cook over medium heat for about half an hour until the quinoa softens and little "tails" pop out.

2. In a large pot, cook the cauliflower in water for about half an hour until completely soft.

Prepare the Patties

1. Preheat the oven to medium heat (180°C).

2. In a deep bowl, combine the cooked quinoa with the tahini, flour, one minced garlic clove, a small handful of chopped thyme, salt, and pepper. Mix well until you get a uniform and sticky mixture.

3. With wet hands, form patties about the size of a ping-pong ball.

4. Arrange the patties on a baking tray and bake for 10-15 minutes until golden brown.

Prepare the Sauce

1. In a wide pot (large enough to hold the sauce and the patties), sauté half a chopped onion with a pinch of nutmeg, salt, and a bit of thyme for a minute or two until the pleasant aroma of nutmeg and thyme fills the air.

2. Add 7 minced garlic cloves and the grated Jerusalem artichoke root. Sauté until browned over low heat.

   Be careful not to burn the garlic.

3. Separate the cauliflower florets, keeping 4-5 small, pretty florets aside for serving.

4. In a food processor, blend the cooked cauliflower with half a cup to one cup of almond milk until it reaches a cream-like consistency.

5. If the texture is too thick, add more almond milk until you reach the desired consistency.

6. Add the cauliflower cream to the pot, stir, and bring to a gentle simmer.

7. Remove from heat and gently place the baked patties into the sauce.

8. Do not stir; simply let them rest and absorb the sauce.

9. Before serving, squeeze lemon juice over the top, drizzle 3 tablespoons of coconut cream, add olive oil, a few thyme leaves, ground black pepper, and the remaining cauliflower florets.

Recipe Video