If you’re looking for some healthy but delicious alternatives to potato or sweet potato cakes, then look no further than these delicious cauliflower patties. Brilliant for breakfast, a light lunch or served with a superfood salad for dinner. Perfect for picnics and BBQs too. Make a chilli tomato relish and get dipping!
2 tbsp coconut oil
1 large cauliflower (blitzed or grated)
1/2 cup almond flour
1/2 cup cheddar or Parmesan
1/2 tsp gluten free baking powder
3 large eggs
1 large red onion
2 tsp black pepper
2 tsp Himalayan rock salt (ground)
Lemon yoghurt dip
2 tbsp full fat Greek yoghurt
Juice of 1/2 lemon
A sprinkle of paprika over the top
Blitz your cauliflower until it looks like couscous or rice. Pour into a large bowl and sprinkle 1 tsp of salt on it. Stir it through and then leave for about 10 minutes.
Chop your onion and pop in a bowl.
Place the cauliflower in a tea-towel and squeeze as much moisture out as you can. Be careful though, I’ve ripped 2 tea-towels doing this!
Add the cauliflower, almond flour, baking powder, cheese and seasoning to the red onion and mix. Then add the eggs and bind the mixture together. Don’t worry if it seems gloopy, once in the pan, it finds its shape.
Place a large frying pan on a medium heat, add the coconut oil and wait for it to melt. Scoop out a medium sized ball of the mixture (about a 1/4 cup full) and you can either put it straight in the pan and flatten or flatten in your hands before you add to the pan. Whichever works best for you.
Cook for about 5 minutes and then turn over and cook for a further 5 minutes. Try not to turn too soon, the Pattie may break. It’s a delicate mixture, so may take a bit longer, depending on your hon. Don’t turn the heat up, otherwise they will burn.