Quinoa is high protein in protein and pairs nicely with mashed cauliflower in this easy recipe I tweaked from Clean Eating magazine, April 2015. Serve it with a Greek salad with chopped tomatoes, cucumbers, onions, feta cheese and black olives. If your feeling ambitious Tzatziki sauce would be delicious on top. Makes enough patties to serve 6 people.

1 medium head cauliflower cut into florets
3 cloves garlic, minced
1 whole egg + 1 egg white
1 cup cooked quinoa (be sure to rinse thoroughly before cooking quinoa to remove bitter outer coating)
3 tablespoons flat leaf parsley, chopped
3/4 cup whole wheat flour
1/2 cup freshly grated Parmesan cheese
3/4 teaspoon baking powder
1/2 teaspoon dried oregano
salt and pepper to taste
2 tablespoons olive oil

1. Boil the cauliflower florets in salted water for 8 – 10 minutes until soft. Drain, rinse and put into large bowl.

2. Use a potato masher to mash the cauliflower in small pieces.

3. Stir in garlic, egg, quinoa and parsley.

4. In a separate bowl mix together flour, cheese, baking powder, oregano, salt and pepper. Stir the flour mixture into the cauliflower mixture until just combined.

5. Make patties by rolling 1/4 cup of mixture into a ball then flattening.

6. Heat a large non-stick pan with 1 tablespoon of olive oil and add half the patties. Cook for about 8 – 10 minutes until browned then flip over carefully and brown the other side. Remove the patties and place them on paper towel to blot while you heat the other tablespoon of olive oil and cook the second batch.

7. Serve with Greek or green salad topped with feta cheese and black olives.