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Gluten-free cauliflower patties with walnut salad

  • 0:50 Prep
  • 0:55 Cook
  • 4 Servings

Ingredients

  • 400g cauliflower florets
  • 1/4 cup extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 3/4 cup arborio rice
  • 2 3/4 cups gluten-free salt-reduced chicken stock
  • 100g gluten-free prosciutto, finely chopped
  • 1 teaspoon finely grated lemon rind
  • 2 tablespoons chopped fresh flat-leaf parsley leaves, plus extra to serve
  • 1 egg, lightly beaten
  • 1 cup almond meal

Walnut salad

  • 1/2 x 220g jar sun-dried tomato strips in oil
  • 100g mixed salad leaves
  • 1/2 cup walnuts, toasted, roughly chopped
  • 2 tablespoons lemon juice

Method

  • 1
    Reserve 1 cup cauliflower florets. Place remaining cauliflower in a food processor. Process until finely chopped and resembles rice.
  • 2
    Heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until softened. Add reserved florets, chopped cauliflower and rice. Cook, stirring, for 1 minute. Add 1/3 cup stock. Cook, stirring constantly, until stock is absorbed. Continue adding stock, 1/3 cup at a time, stirring constantly, until absorbed after each addition and rice is tender (this will take about 25 minutes). Season with pepper. Transfer to a large bowl. Cool completely.
  • 3
    Meanwhile, heat a small non-stick frying pan over medium-high heat. Cook prosciutto for 2 to 3 minutes or until browned. Set aside to cool.
  • 4
    Add prosciutto, lemon rind, parsley, egg and almond meal to risotto mixture. Stir until well combined. Using damp hands, shape mixture into 12 x 2cm-thick patties. Place on a large baking tray lined with baking paper. Refrigerate for 20 minutes.
  • 5
    Heat the remaining oil in a large, non-stick frying pan over medium-high heat. Cook patties, in 2 batches, for 3 to 4 minutes each side or until golden. Drain on paper towel.
  • 6
    Meanwhile, make Walnut Salad: Drain tomatoes, reserving 1 tablespoon marinating oil. Combine tomatoes, reserved marinating oil, salad leaves, walnuts and lemon juice in a bowl. Serve patties with salad.

Source: taste.com.au

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