Cauliflower patties: A delicious twist on vegetarian favorites

Vegetable patties have been a favorite treat for vegetarians for years. Year after year, they are also winning the palates of those who eat meat. They are simply a universal dish that everyone likes.

Patties can be made from many vegetables, but cauliflower is certainly one of the more popular ones. Cauliflower patties have long been known in vegetarian cuisine, but recently, the recipes have been significantly modernized. While the cooked vegetable was primarily combined with eggs before, many more additions exist now. This translates to an attractive, deep flavor of the patties.

We are slowly moving away from thinking of cauliflower merely as a vegetable that is boiled and served with breadcrumbs. It offers many more possibilities. Increasingly popular is roasted cauliflower, which came to us from Middle Eastern cuisine. The second most mentioned is cauliflower patties in steaks and famous ground patties. When cauliflower is roasted, its flavor changes, becoming sweet-salty with slightly nutty notes.

Ingredients:

                        
• 19 ounces of cauliflower florets,
• 2 cloves of garlic,
• a few sun-dried tomatoes, finely chopped,
• 3 tablespoons chopped parsley,
• 2 eggs,
• 1 teaspoon salt,
• half a teaspoon of black pepper,
• half a teaspoon of curry,
• a pinch of turmeric,
• 5 tablespoons breadcrumbs,
• breadcrumbs for coating,
• oil for frying,
• 1 tablespoon wheat flour.

Preparation method:

1. Boil the cauliflower for 10 minutes. Then, mash it in a food processor or with a potato masher.
2. Add the remaining ingredients, including the garlic pressed through a garlic press, and mix until combined. If the mixture is too runny, add 1 tablespoon of wheat flour or some breadcrumbs.
3. Form small patties and coat them in breadcrumbs. Then, fry them in oil over medium heat until golden brown. Place the fried patties on a paper towel to remove excess fat.