Cauliflower Lentil Patties With Jalapeno Coconut Cashew Cream
We were going through a lentil phase here at the Kanter household. I was trying to be creative and came up with this delicious recipe for Cauliflower Lentil Patties With Jalapeno Coconut Cashew Cream. Each one is amazing on it’s own but together it’s a complete flavor bomb and healthy too. I also recently bought a hamburger press and I really wanted to try it out so I came up with a good excuse to use it. The press is not necessary but it gives it a nice shape and who doesn’t need another kitchen gadget? This recipe is all good things. It’s vegan, gluten free and baked, not fried. We love it!
Sauteed onions and garlic
Roasted golden beets
Shred golden beets on box small holes of a box grater
Mix cauliflower, lentils, beets, onion and spices in a bowl
Press mixture into mini burger ( slider ) press
Drizzle with olive oil and bake for 15 min on each side
Serve with cream
Ingredients
Method
- Saute onions in olive oil until golden and add garlic and saute another 30 seconds
- Set a side to cool
- Combine the rest of the ingredients and mix well
- Shape into patties
- Preheat oven to 375
- Bake 15 min on each side
Notes
Ingredients
Method
- Add all ingredients to a blend and blend until smooth
Do you need to use golden beets or are regular beets ok?
Sure Naomi but obviously the color will change 🙂
Stunning!
Thanks Dina! It’s delicious too. Your kids might even like it
Those look so amazing! i just want you to make them for me!