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This cauliflower patties recipe is versatile and easy to make. The fritters are vegan, gluten-free, protein-rich, and they’re perfect as a snack, side dish, lunch, dinner or meal prep.
Ingredients
Wet ingredients
- 1/2 small cauliflower head, cut into small florets (250 g)
- One 15 oz can chickpeas (rinsed and drained) (about 280 g)
- 2 tbsp parsley, finely chopped
- 2 cloves garlic, minced
- coconut oil for frying
Dry ingredients
- 1/2 cup chickpea flour (60 g)
- 1 1/2 tbsp flax seeds ground
- 1 tsp onion powder
- 1/2 tsp cumin ground
- salt and pepper to taste
Instructions
Cook the cauliflower florets in salted water until tender, then discard the water.
Meanwhile combine all dry ingredients in a bowl, set aside.
Pulse all wet ingredients (except the oil for frying) in a food processor until combined (don't over process).
Add the wet ingredients to the bowl of dry ingredients and mix everything together with your hands.
Form 8-10 patties and fry them with some oil in a skillet from both sides (about 5 minutes each) until golden brown.
Notes
You can add a little bit of grated vegan cheese and some chopped veggies to the batter to make the patties taste even better. This step is optional.
The recipe makes 10 patties. Nutrition facts are for one patty.
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