Cauliflower Patties and Glass Noodle Salad
1 kg cauliflower
500 ml panko, for filling
100 ml pumpkin seeds
2 tbsp Santa Maria Red Chili Ginger Rub
1 tbsp salt
500 ml panko, for breading
Glass noodle salad
40 g fresh coriander leaves
2 heads of salad
250 g cashew nuts, salted or sunflower seeds, roasted
20 g fresh mint
300 g spring onion
300 g Santa Maria Glass Noodle
400 g cucumber
500 g carrots
100 ml Santa Maria Sweet Chili Sauce
200 ml light soy sauce
Roasted garlic mayo
2 tbsp Santa Maria Garlic powder
500 ml mayonnaise
0,5 tsp salt
0,5 tsp freshly ground black pepper
How to prepare
Shred the cauliflower in a food processor.
Stir everything together in a large bowl.
Shape the mixture into patties. If they don't hold up, add more panko.
Bread patties with panko.
Fry both sides in canola oil until the surface is crispy. Up to here, this recipe can be prepared 1–2 days before.
Cook the cauliflower patties at 175°C for about 10 minutes.
Glass noodle salad
Cook the noodles according to the package instructions. Then rinse them in cold water.
Peel and shred the carrots. Split the cucumber lengthwise and remove the core with a teaspoon. Cut into strips. Shred the spring onions. Put carrots, cucumber and spring onion in a container.
Tear the salad into pieces and put in a bowl.
Finely chop coriander and mint. Put in another bowl.
Mix together sweet chili sauce and soy sauce. Put in a squeeze bottle.
Stir noodles and vegetables together and pimp with dressing, salt to taste.
Mix the garlic powder and mayonnaise.
Season with salt and pepper.
Put in a squeeze bottle.
Put the noodle salad in a bowl.
Put a cauliflower patty on top of the salad.
Drizzle garlic mayo over the bowl.
The cauliflower patties will be even better if you prepare them to point 5 the day before. Leave them in Panko.
Want to save time? Frozen cauliflower works great.
Want more protein? Add black beans to the cauliflower.