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Cauliflower cutlets are the most delicious

The Best Cauliflower Patties

An easy way to make wholesome vegetable patties! An interesting vegetarian recipe — suitable for anyone eating plant-based, and even for vegans, since it contains no eggs. A fairly simple, quick recipe for tasty, light patties.

Alyonushka

Recipe author

Cauliflower cutlets are the most delicious

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Composition / ingredients

Servings:

Cauliflower

600

Carrots

Onion

Dill

Flax (soaked overnight)

Whole wheat flour

Sea salt

Spices dry (coriander, cardamom, nutmeg)

Olive oil

Water (to soak flax)

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 12 % 3 g

Fats 44 % 11 g

Carbohydrates 44 % 11 g

148 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make the best cauliflower patties? Gather all the ingredients.
Step 2:

Rinse the cauliflower and cut away any bad spots. Break it into florets, then cut the florets into small pieces so they can go through a meat grinder.
Step 3:

Peel the onion and carrot and cut them into small pieces as well.
Step 4:

Grind the cauliflower, onion, and carrot in a meat grinder. I used the fine plate.
Step 5:

Rinse and chop the fresh dill.
Step 6:

Add the dill to the ground vegetable mixture.
Step 7:

Add the salt and spices and mix everything well.
Step 8:

Now take the flax you soaked overnight and blend it with a little water. This is your egg substitute. Add 4 tablespoons of the blended flax to the vegetable mixture.
Step 9:

Add the flour and mix well. Add enough flour for the mixture to hold together in a fairly firm, moldable consistency.
Step 10:

Shape the vegetable mixture into patties and place them in a pan with the olive oil already heated. Fry over low heat until golden on both sides.

Here's a recipe for vegetable patties with no rice, no legumes, and no eggs. If you do eat eggs, you can swap the blended soaked flax for one. You can also blanch the cauliflower briefly if you're not used to making patties from raw cauliflower. Bread the patties in ground flax, breadcrumbs, or flour — I fried mine plain and they turned out great; the only catch was that the mixture stuck to my hands a little while shaping. Choose the spices and herbs you like — I also enjoy adding a grilled-chicken seasoning blend to vegetable or bean patties, which gives them a savory, slightly spicy kick reminiscent of meat. Feel free to experiment with the vegetables, too: celery root instead of or alongside the carrot works well. It's naturally high in sodium, so you can use less salt, and it adds a wonderful aroma and flavor. Serve the patties with a potato side or a grain, or alongside beans or a fresh vegetable salad. Enjoy!
If you're using a store-bought spice blend, be sure to read the label. These blends often already contain salt, so keep that in mind to avoid over-salting.
Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds. Choose an oil with a suitable smoke point for frying.