St. Patty’s Patties

St Patty's Patties, vegan and gluten-freeSo I wasn’t going to do a St. Patrick’s Day post, I mean I don’t drink alcohol or eat meat. I love cabbage but don’t need a special day to eat it – just lower price-per-pound. But after making these cauliflower-kale patties, and they turned out uber-green, I knew I was going to have to do it. Here are my St. Patty’s Patties.

I had seen a recipe for Cauliflower Bites on Vegetarian Mamma and thought they looked amazing – kind of like tater tots, and I decided I needed to try them! They looked so awesome! Not vegan and but so good-looking I had to do it. But finding a binding that is not an egg is difficult, and I have still not mastered it, but everything always turns out really tasty.

These patties are super savory, and remind me of when my dad would make salmon patties when I was little. He would used canned salmon and add crackers and egg and then fry them in a lot of oil. I new mine would be along those lines – but obviously no salmon – with these having cauliflower and kale for the awesome veggies, some black pepper and garlic and onion powder for the savory seasonings, my favorite new crackers and cheese to hold it together. These will be soft – not hard and stuck together really well like my dads patties, but they still took me back to his dinner making days.

St Patty's Patties, vegan and gluten-free St Patty's Patties, vegan and gluten-free St Patty's Patties, vegan and gluten-free St Patty's Patties, vegan and gluten-free

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Start by slicing roughly two cups off your cauliflower head – around a quarter is how I eyeballed it. Drop that and your kale leaves into food processor with seasonings and crackers (yes I counted out 30 crackers). Process all of it until it is all chopped, you will need to stop and scrape the sides and push everything to the middle a few times. When chopped add in half the bag (about one cup) of cheese and process again until all combined.

St Patty's Patties, vegan and gluten-free St Patty's Patties, vegan and gluten-free St Patty's Patties, vegan and gluten-free

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In a saute pan add a small amount of oil and turn pan to medium heat. * Just a tip – do not go high with the heat or add a ton of oil. They will get super-duper soggy and burn…yes my first few were soggy and burned* Get a little bit of mixture out at a time and form into patties and place in pan. Do about 3-4 at a time, being careful when turning as they will want to break apart. It is okay if they do, no biggy. Place on plate until all done. After the first two batches I stopped using oil, and they didn’t burn or anything, so the choice is up to you if you want to continue using oil.

St Patty's Patties, vegan and gluten-freeSt. Patty’s Patties,

2 C Cauliflower, washed
3 Large Kale Leaves, washed
30 CrunchMaster Multi-Seed Crackers
1 Tsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Pepper
1/2 Tsp Salt
1/2 Bag Daiya Cheese Cheddar Shreds

1. Set up food processor.
2. Slice quarter of fresh cauliflower and dump all bits and florets into processor.
3. Take leaves off kale stems and dump in processor. Add all spices and crackers.
4. Process on low until all combined – stop to scrape sides a few times and push mixture into middle by blade.
5. Add cheese and turn on high. Scrape sides and process until all mixed.
6. Turn saute pan on medium. Add a little oil and form patties – smallish.
7. Let brown and cook through on both sides. Use a flat spatula to “flip”; be careful when flipping, they will be soft. Wipe off spatula after every flip. Place on plate (not napkin or paper towel, they will stick). You don’t have to use oil, I stopped after first couple batches and they turned fine (still flimsy).
8. Enjoy!

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