These are easy and great to do on a Sunday to prep for simple dinners to enjoy during the week. I par bake mine then finish the night I am going to eat one. They are wonderful on their own or on top of a leafy green salad or on a toasted bun with pesto mayonnaise.

Makes 10 patties

3 cups cauliflower

29 oz. can chickpeas, drained

12 oz. frozen chopped spinach

1 red bell pepper, chopped

5 scallions, green and white part chopped

1 shallot, minced

3 tsp. garlic, grated

2 Tbsp. flat leaf parsley, chopped

4 eggs slightly beaten

3 cups panko breadcrumbs, 1 cup set aside

Olive oil for frying

Method:

Cut the cauliflower into florets and steam until soft. Set aside to cool. Mash the cauliflower and chickpeas together until they resemble coarse meal. Squeeze out all the excess water from the spinach and mix into the chickpea mixture. Add all the other ingredients until well blended.

Scoop out ½ cup and make into patties. Coat the patties in the extra cup of breadcrumbs and fry in olive oil. Set onto a baking sheet lined with parchment paper then bake for 25 minutes to finish cooking until heated through.

Enjoy over a green salad topped with tzatziki or other sauce of your choosing.