- ½ Cogollo Coliflor
- 1 Taza Garbanzos
- 1 Taza Quinoa
- 2 Huevos
- ½ Cucharadita Sal marina
- ¼ Cucharadita Pimienta (negra y blanca)
- ½ Cucharadita Cúrcuma
- 2 Cucharadas Aceite de coco
Place a medium bowl underneath the Veggie Bullet chute. Using the shredding attachment, shred the cauliflower into the bowl. Add all remaining ingredients to the bowl, and mix together with a fork, and smash the garbanzo beans into smaller pieces.
Once the mixture is nice and smooth, form into patties about ¾ inches thick, and place onto a plate.
In a large skillet, heat 1 tbsp. of oil on medium heat, and add about 4 patties at a time. Cook on each side for 3 minutes, until golden brown.
- Don't own a Veggie Bullet yet? Use a hand spiralizer to spiralize your fruits and veggies, a food processor to shred and chop, and a knife and cutting board to slice. Just expect to add additional prep time and use more counter space.