These easy cheesy cauliflower patties are packed with flavour, budget‑friendly and perfect for weeknight dinners, meal prep or tasty snacks – a clever way to serve more vegetables without anyone noticing.
1zucchini grated and any excess liquid squeezed out.
1garlic cloves chopped fine
1/2onion chopped or cut finedepending on how much you have to hide it ;- )
80gself-raising flour
1tsprosemarystems removed, finely chopped or 1/2 tsp dried
2eggs
60gbreadcrumbs dried or 100 g fresh
100gshredded mozzarella
100gCheddar cheese grated
1tspsalt pink Murray valley salt flakes
1/2tspblack pepper
olive oil for cooking
Instructions
Wash and trim the cauliflower then place into a microwave-safe bowl. Set for 8 minutes on high. (if you don't have a microwave you need to steam it, drain it, then squeeze out any excess moisture.)1 heaped tsp of Cookidoo chicken stock (or 1 continental stock pot or similar)
Heat a frypan on medium heat and once hot, add a little oil along with the onion and garlic. Saute till softened then remove from the pan and wipe the pan out with a cloth to clean.
Once the cauliflower has finished in the microwave, remove and allow to cool a little then chop finely. Add all the ingredients to the cooled chopped cauliflower including the sauteed onion/ garlic and mix to combine.
Divide the mixture into patties and form with your hands.
To cook in a frypan
Place a large heavy-based frying pan over medium heat and wait for it to reach temperature.
Add a splash of oil and cook the patties on each side until golden. This should take 4 - 5 minutes on each side
To cook in the oven or air fryer
Preheat the oven to 200°c
Place the formed patties on a lined baking sheet or air fryer basket, and bake until golden
Spray with good quality oil and bake for 20-25 minutes turning once to have both sides golden.