Updated: May 18
It’s the season for sunchoke, and I love using it in recipes. I find sunchoke (Jerusalem artichoke) at Whole Foods, but I’ve also seen it at Wegmans.
Sunchoke looks like ginger, but has a pink tint to it. It tastes like water chestnut, and is sometimes used in recipes to replace potatoes. Sunchoke went perfectly with with cauliflower for this recipe. This was a nice vegetarian patty for a light dinner. I served it with grilled eggplant and the yogurt sauce in pita bread.
1 carrot, cubed
2 cups of cauliflower florets
1 cup all purpose flour
1/4 cup cilantro, chopped
1 small onion, grated
3 inch knob of sunchoke, peeled and grated
1 teaspoon caraway seeds
3/4 teaspoon cinnamon
1 teaspoon baking powder
1 teaspoon salt
Roasted eggplant slices ( Cut eggplant into 1/2 inches slices. Place on baking sheet. Drizzle with olive oil, and season with salt. Bake for 30 minutes at 350°)
Yield: 6 servings
Prep Time: 20 minutes
Cook Time: 10-15 minutes
In a saucepan, bring salted water to a boil. Add the cauliflower florets. Simmer for 5 minutes. Drain and set aside in a bowl.
In the same saucepan, steam the carrots for 5 minutes. Drain and place in the bowl with the cauliflower. With a fork, mash the two vegetables together keeping them somewhat chunky.
Add the flour, chopped cilantro, grated onion, grated sunchoke, caraway seeds, cinnamon and baking powder. Mix with a fork.
In a separate bowl, beat the eggs.
Add the beaten eggs to the cauliflower mixture. Season to taste.
Preheat oven 400°.
Line a baking sheet with greased parchment paper. Scoop the mixture by the handful. Shape into rounds, and place on the baking sheet.
Cook for 10-15 minutes.
Serve with yogurt sauce ( recipe below) and roasted eggplants.
1 cup greek yogurt
1/2 cucumber, peeled and chopped
1/2 lemon juice
Place the yogurt in a bowl. Add the chopped cucumber, lemon juice and salt. Mix