Esty Wolbe’s Pesach Recipes

Cauliflower Fried Rice 
  1. Saute the onion, carrot and pepper in oil until tender. Season gently with salt and pepper then add the garlic and ginger and saute one minute more.
  2. Add crumbled beef, cauliflower, imitation soy sauce and sriracha, if using. Mix well and allow the cauliflower to heat through. Taste and adjust seasoning if necessary.
**may be served as a meal in a bowl, side dish, stuffing for chicken capons or veal pocket or as an “egg roll” filling using passover egg crepes.

Quinoa kani cakes with spicy mayo
  1. Preheat oven to 450°F.
  2. Cook the quinoa in the boiling water with 1 Tbsp oil and salt to taste, covered, until the water is absorbed. Remove from heat and do not uncover for 10 minutes. Uncover and fluff with fork.
  3. Meanwhile, saute the onion in olive oil until soft and fragrant. Set aside to cool.
  4. In a large bowl, combine quinoa, kani and sauteed onion. Season with salt, pepper and smoked paprika, if using. Taste and adjust seasoning if necessary. Allow the mixture to cool. Stir in 3 beaten eggs. Using a cookie scoop or a spoon, place mounds of the mixture on a parchment lined baking sheet. Flatten slightly to make patties, spray with cooking spray and bake uncovered for 20-22 minutes.
  5. Combine mayo with sriracha according to your preference of heat. Serve alongside the quinoa kani cakes.