Cauliflower, Potato and Quinoa Patties

• 3 cups finely minced cauliflower (about 12 ounces, or 1/2 medium cauliflower)
• salt to taste
• 1 1/2 pounds potatoes, scrubbed, peeled if desired and quartered
• 1/2 cup chopped cilantro
• 2 teaspoons toasted cumin seeds, lightly crushed in a mortar and pestle
• 2 teaspoons nigella seeds
• 1 teaspoon garam masala
• 1/2 teaspoon Aleppo pepper or mild chili powder
• Freshly ground black pepper to taste
• 1/2 cup cooked black quinoa
• 1 cup mixed black and white sesame seeds
• 1/4 cup grapeseed oil
• Sriracha sauce for serving

1. Steam potatoes over 1 inch of boiling water until tender, 15 to 20 minutes.
2. Transfer to a bowl and mash with a fork.
3. The skins will break up in the mash.
4. Line steamer with cheesecloth and place cauliflower on cheesecloth so the small pieces dont fall through.
5. Steam 5 to 6 minutes, until very tender.
6. Remove from heat and stir into potatoes.
7. Add remaining ingredients except sesame seeds and oil.
8. Season generously with salt, combine well, taste and adjust seasonings.
9. Place sesame seeds in a wide bowl.
10. Scoop out about 1/3 cup of cauliflower-potato mixture and roll into a ball (moisten your hands to prevent sticking).
11. Roll in the seeds, then gently flatten into a patty shape.
12. Place on a plate or sheet pan and continue to shape all of the patties.
13. If you have time, refrigerate for 1 hour or longer (I have made these with no problem without refrigerating first).
14. When you are ready to cook, place a rack over a sheet pan and cover the rack with paper towels.
15. Heat 2 tablespoons oil in a large, heavy nonstick frying pan over high heat.
16. When pan is hot, swirl to coat with oil.
17. Turn heat down to medium.
18. Place 3 to 5 patties in the pan (do not crowd), and cook until well browned on one side, 3 to 4 minutes.
19. Turn and brown for 3 to 4 more minutes.
20. Remove to rack.
21. Heat remaining oil in the pan and cook remaining patties.
22. Remove paper towels from underneath patties and keep them warm in a low oven until ready to serve.
23. Serve topped with Sriracha, with a salad on the side.

cauliflower, salt, potatoes, cilantro, cumin seeds, nigella seeds, garam masala, pepper, freshly ground black pepper, quinoa, mixed black, grapeseed oil, sriracha sauce

Taken from cooking.nytimes.com/recipes/1017167 (may not work)