Cheesy Cauliflower Patties
ARE YOU KIDDING Just when I think cauliflower cant get any better Well here we go To SAVE this idea be sure to click SHARE so it will store on your personal page
ARE YOU KIDDING Just when I think cauliflower cant get any better Well here we go To SAVE this idea be sure to click SHARE so it will store on your personal page
- Carbohydrate 28.4977758183475 g
- Cholesterol 227.578602286319 mg
- Fat 11.782448140541 g
- Fiber 4.92157500171661 g
- Protein 16.7169356850414 g
- Saturated Fat 5.15499962544206 g
- Serving Size 1 1 Serving (237g)
- Sodium 413.258354057657 mg
- Sugar 23.5762008166308 g
- Trans Fat 1.4316037331735 g
- Calories 281 calories
Step-by-step
- Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
- Coat the bottom of a griddle or skillet with olive oil over medium-high heat. Form the cauliflower mixture into patties about 3 inches across. Cook until golden brown & set, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest.
Can you press the excess moisture out of boiled brassicas without a dedicated cheesecloth? When cooking high-water vegetables like cauliflower, managing moisture is the primary challenge for achieving structural integrity in a pan. Raw cauliflower consists largely of water. Boiling softens the cellular walls. Draining the boiled florets thoroughly in a colander is mandatory before mashing. Trapped water will dilute the binding agents and cause the patties to disintegrate upon contact with hot oil.
- Mash the cooked florets while they remain hot to ensure the starches and added cheese bind smoothly with the panko crumbs.
- Maintain skillet temperature at medium-high heat with a thin film of olive oil, allowing three minutes per side to develop a crisp exterior crust.
- Transfer cooked batches to a warm oven to maintain temperature while finishing the remaining portions on the griddle.
