Cauliflower And Quinoa Patties With Tahini Mint Sauce | Donna Hay

Ingredients

• 300g cauliflower florets
• 2 cups (380g) cooked white quinoa+
• 3 eggwhites
• ¼ cup (35g) rice flour++
• 2 green onions (scallions), thinly sliced
• 2 tablespoon finely grated lemon rind
• ¼ cup flat-leaf parsley leaves, chopped
• 150g feta, crumbled, plus extra to serve
• sea salt and cracked black pepper
• extra virgin olive oil, for brushing
• chopped cucumber, sliced green onion (scallion) and mint leaves, to serve
• ¼ cup (70g) tahini paste
• ½ cup (140g) plain (natural) yoghurt
• ¼ cup (60ml) lemon juice
• ½ cup mint leaves