Cauliflower, Potato and Quinoa Patties - cauliflower

Method

• Steam potatoes over 1 inch of boiling water until tender, 15 to 20 minutes.
• Transfer to a bowl and mash with a fork.
• The skins will break up in the mash.
• Line steamer with cheesecloth and place cauliflower on cheesecloth so the small pieces dont fall through.
• Steam 5 to 6 minutes, until very tender.
• Remove from heat and stir into potatoes.
• Add remaining ingredients except sesame seeds and oil.
• Season generously with salt, combine well, taste and adjust seasonings.
• Place sesame seeds in a wide bowl.
• Scoop out about 1/3 cup of cauliflower-potato mixture and roll into a ball (moisten your hands to prevent sticking).
• Roll in the seeds, then gently flatten into a patty shape.
• Place on a plate or sheet pan and continue to shape all of the patties.
• If you have time, refrigerate for 1 hour or longer (I have made these with no problem without refrigerating first).
• When you are ready to cook, place a rack over a sheet pan and cover the rack with paper towels.
• Heat 2 tablespoons oil in a large, heavy nonstick frying pan over high heat.
• When pan is hot, swirl to coat with oil.
• Turn heat down to medium.
• Place 3 to 5 patties in the pan (do not crowd), and cook until well browned on one side, 3 to 4 minutes.
• Turn and brown for 3 to 4 more minutes.
• Remove to rack.
• Heat remaining oil in the pan and cook remaining patties.
• Remove paper towels from underneath patties and keep them warm in a low oven until ready to serve.
• Serve topped with Sriracha, with a salad on the side.