1 medium-sized cauliflower, 1 1/2 lbs, cut into florets
2 cups, or as needed, whole-grain breadcrumbs
handful of toasted sesame seeds
1/2 cup tahini & 1/2 cup almond butter (or 1/3 cup cashew butter)
1/2 tsp toasted sesame oil
1/2 cup scallions, finely chopped
s & p
1 to 2 Tbsp olive oil with 1/2 tsp toasted sesame oil
* stem florets until tender, 10 to 12mins. Transfer to a big bowl & mash well. stir-in breadcrumbs (1 1/2 cups), nut butter, sesame oil & scallions. season with s & p.
* shape into 12 patties, 1/2" thick & press into the remaining breadcrumbs mixed with toasted sesame seeds spread onto was paper.
* fry patties in oil until brown.
lovely served with a combined vegan mayo & thai chili sauce dip. they are quite filling, so think a light side dish, some greens, or cuke & tomato in balsamic, or even a nice quinoa salad.
this recipe was found in the veg times, september 2005 with a few amendments.