Cauliflower Patties Sandwich

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

• 2 eggs

• 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

1. In a saucepan, bring salted water to a boil. Add the cauliflower florets. Simmer for 5 minutes. Drain and set aside in a bowl.

2. 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.

3. Add the flour, chopped cilantro, grated onion, grated sunchoke, caraway seeds, cinnamon and baking powder. Mix with a fork.

4. In a separate bowl, beat the eggs.

5. Add the beaten eggs to the cauliflower mixture. Season to taste.

6. Preheat oven 400°.

7. Line a baking sheet with greased parchment paper. Scoop the mixture by the handful. Shape into rounds, and place on the baking sheet.

8. Cook for 10-15 minutes.

9. Serve with yogurt sauce ( recipe below) and roasted eggplants.

Yogurt sauce:

• 1 cup greek yogurt

• 1/2 cucumber, peeled and chopped

• 1/2 lemon juice

• salt

1. Place the yogurt in a bowl. Add the chopped cucumber, lemon juice and salt. Mix