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Teriyaki Cauliflower Patties

These are supposed to look like meatballs, but mine ended up looking more like latkes, mostly because I'm terrible at flipping things. All the same, these were super delicious. There's a decent amount of rice in there so they're super filling, too.

Teriyaki Cauliflower Patties

Source: Mad Paradiso | Makes: 12-14 Small Patties | Time: 1+ hr


  • Made patties instead of balls

  • Skipped chillies in balls

  • Replaced soy sauce with coconut aminos

  • Added sriracha to the teriyaki glaze

  • Reduced the amount of red onion

  • Skipped spring onions except for garnish



1 medium #cauliflower

2 cups cooked brown #rice

1/2 tbsp + 1 tsp salt

1 cup breadcrumbs

1/2 cup teriyaki glaze

Canola oil

1 red bell pepper chopped

1/2 medium red onion chopped


1/4 cup all purpose flour

1/4 cup + 2 tbsp almond milk

1 tsp canola oil

2 tsp baking powder

Teriyaki Glaze

1/4 cup coconut aminos

1/3 cup water

1 tbsp sriracha

1/4 cup packed coconut sugar

1/4 tsp fresh minced ginger

1/2 tsp fresh minced garlic

1 tbsp cornstarch + 2 tbsp room temperature water, mixed together


Make the teriyaki glaze first. In a bowl, mix all the ingredients together, except the cornstarch and 2 tbsp water. Add sugar accordingly to your taste. On medium heat, in a saucepan, add in the teriyaki glaze ingredients and leave to simmer. Once it boils, pour in the cornstarch, simmer and cook until the sauce starts to thicken. Turn off heat and set aside

Now, boil some water in a pot and break apart the cauliflower into small florets. Add the florets to the boiling water and cover the pot. Cook for 4-5 minutes until they’re cooked through.

Once the cauliflowers are tender, drain out any excess water and set aside to cool for 10 mins. Chop the florets into small pieces.

Place the rice in the food processor and pulse 2-3 times. Remove the rice then transfer into a bowl. Add in the roughly chopped/processed cauliflower and salt. Add the batter mixture, mix well using your hands.

Shape the mixture into bite-size balls. Roll the balls in the breadcrumbs and evenly coat them.

In a non-stick pan, add a little canola or another healthy oil (enough to cover the surface of the pan). Add in the balls, press down with spatula and pan fry on each side for 3-4 minutes on medium heat until golden brown. I had to do this in two rounds, even with a very large pan.

Place the patties on paper towels then in the same pan, add a little bit of oil and sauté the chopped bell peppers and onions until cooked.

Pour the teriyaki glaze over the veggies. Plate the patties and scope the veggie mix on top. Sprinkle some sesame seeds and green onion on top if you'd like. Enjoy!


Food and Drink

96 oz water

1 cold brew coffee

2 cups of coffee

Pesto toast with sunflower seeds

Piece of Parmesan cheese

Tonight's recipe

Diet grape soda


3.5 mile walk

10,000+ total steps

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