Vegan Buffalo Patties

• 1/2 Tablespoons Olive Oil
• 1 cup Onion, Chopped
• 2 Tablespoons Garlic, Minced
• 2 cups Cauliflower, Cut Into Small Pieces, 230 Grams
• 15 ounces, weight Can Cannellini Beans, Drained And Rinsed
• 1/2 cups Franks Buffalo Chicken Sauce
• 1/2 teaspoons Salt
• 2 cups Quinoa, Cooked
• 1/2 cups Green Onion, Diced
• 1/2 cups Fresh Cilantro, Roughly Chopped
• Black Pepper To Taste

1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
2. Heat olive oil up in a large pan over medium/high heat and cook the onion and garlic until golden brown, 23 minutes.
3. Add chopped cauliflower and cook until it browns, about 2 minutes.
4. Reduce heat to low, cover pan with a lid and cook until cauliflower is fork-tender, about 5 minutes.
5. Transfer cooked cauliflower mixture into a large food processor.
6. Also, pour drained beans onto a paper towel and, using another paper towel, press out as much moisture as you can.
7. Add the dried beans into the food processor, along with Buffalo chicken sauce and salt and blend until mostly smooth and combined.
8. Scrape the mixture into a large bowl and add in the cooked quinoa, diced green onion and cilantro.
9. Stir until well combined and season to taste with black pepper.
10. Drop scant 1/4 cup sized balls of the mixture onto the prepared cookie sheet and press lightly into circular patties.
11. Spray the tops with cooking spray and bake until the outside is crispy and browned, about 4550 minutes.

olive oil, onion, garlic, cauliflower, beans, chicken sauce, salt, quinoa, green onion, fresh cilantro, black pepper

Taken from tastykitchen.com/recipes/special-dietary-needs/vegan-buffalo-patties/ (may not work)