Cauliflower, spinach, and chickpea patties from Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family (page 104) by Tracy Pollan and Dana Pollan and Lori Pollan and Corky Pollan

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Notes about this recipe

  • hdecker on January 10, 2020

    These patties were very light with a nice crunchy exterior. I used Eggbeaters in place of the whole eggs and let the patties firm up in the refrigerator prior to cooking. I felt that the cumin over powered the other flavors and will reduce the amount by half in future batches. I will also include some Sumac for a lemony addition. Sadly I did not make a sauce, which I think would have made the dish special. Tahini lemon or a yogurt sauce would be my choice.

  • Zosia on August 30, 2019

    I doubled the seasoning (except salt, which was added to taste) to keep these from being too bland. The flavour was fine but really benefitted from an acidic condiment - even lemon juice did wonders. I liked the texture very much; it wasn't so chunky that the patties didn't hold together, but it wasn't homogeneous either.

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