Description
Vegetarian cauliflower patties are a delightful and nutritious option for anyone looking to enjoy a meat-free meal. These patties are not only tasty but also packed with health benefits. If you’re searching for a way to incorporate more vegetables into your diet, these patties are a fantastic choice. They can be served as a main dish, a side, or even as a snack. Let’s dive deeper into what makes these patties so special.
Ingredients
▢14.11 ounces (400 g) cauliflower florets
▢1 cup (120 g) mature cheddar cheese or another strong cheese, coarsely grated
▢1⅓ teaspoons dried parsley
▢⅓ teaspoon garlic and onion granules each
▢⅓ teaspoon fine sea salt plus pepper to taste
▢7 tablespoons (45 g) breadcrumbs plus 2 more for coating
▢2 tablespoons olive oil
▢1 egg lightly beaten
Instructions
Boil cauliflower: Place the cauliflower florets in a pot, add an inch of water, cover and bring to the boil. Lower the heat and simmer for 4-5 minutes until softened but not cooked completely. Drain and set aside to cool.
TIP: Once cooled pat the cauliflower dry with a paper towel.
Pulse: Place the cauliflower in a food processor and pulse briefly to break up the larger pieces.
Add ingredients: Add the herbs and seasoning, cheese and breadcrumbs.
Combine: Pulse until the mixture starts becoming sticky.
Form patties: Transfer the cauliflower mixture to a bowl and stir with the back of a large spoon until it becomes firm. Form small patties approx. ½ inch thick (take time doing this making sure your patties feel firm).
Coat in breadcrumbs: Brush both sides of each patty with the egg wash then coat in breadcrumbs.
Cook patties: In a pan heat 1 tablespoon of oil and cook the patties over a medium heat for approximately 2 minutes on each side (add a little more oil after turning them over).
TIP: Take care when turning the patties over – they will be soft. Do not overcrowd the pan.
Serve: Remove from the heat, transfer the patties to a plate, set aside for a minute (to allow them to firm up) then serve.
Notes
After cooking and cooling the cauliflower pat it dry before making the patties to get rid of excess moisture.
The cauliflower mixture is blended in a food processor in order to bind the ingredients and form a thick mixture that’s easy to work with.
I recommend using a large non-stick pan for cooking the patties.
Do not overcrowd the pan.
Best served hot, soon after cooking, while crispy. Leftover cauliflower patties can be refrigerated, covered, for up to 3 days. Reheat in the microwave or serve as a cold snack (see serving suggestions in post).
Not suitable for freezing.