This cauliflower patties served with baby potatoes and cooked carrots are easy and quick to prepare.
Easy to make and very tasty, these cauliflower patties are great for both kids and adults. Crispy fried, with a thin, golden coating, delicate inside. I hope you will taste at least the way we like it 🙂
- 1 cauliflower
- 0,5 kg baby potatoes
- 3 pieces carrots
- 1 tsp parsley
- 1 banch chive
- 3 tbsp butter
- 1 egg
- 4 tbsp corn flour
- 4-5 tbsp oat flakes
- 1 tsp xylitol
- 1-2 pinch salt, pepper,
- 1/2 tsp sweet paprika
- 1/2 tsp nutmeg
- I divide the cauliflower into florets, rinse thoroughly in cold water, then pour water (just enough to cover it), add salt, sugar and cook until tender. It has to be cooked, but not overcooked;). I cooked it for about 8 minutes. In the meantime, I cook potatoes, and souls, chopped carrots in butter with xylitol.
- When cooked, drain it and leave it to cool (it doesn't have to be completely cold;). Then I put it into a bowl and carefully chop it with a blender, fork or potato masher.
- Wash and dry the chives and chop them finely. I add to the cauliflower. I break in the egg, add nutmeg, salt, paprika and flour. Mix thoroughly and, if necessary, season to the final taste. If the mass was not too tight / cohesive, sprinkle a little more flour. I form cutlets with my hands, coat them in oat flakes or corn flour.
- I warm up the pan with fat and when it gets hotter, I put the prepared cutlets. I fry over medium heat, a few minutes on each side, until the top is golden brown and fried inside.
I serve it hot, straight from the pan – as a main course or as an addition to main courses. They taste great with cold sauces based on cream or natural yoghurt 🙂