A Versatile Comfort Food Classic
These golden-brown cauliflower patties combine simplicity with incredible flavor. Originating from Eastern European cuisine, where vegetables were transformed into satisfying meat alternatives, these patties offer the perfect balance of crispy exterior and creamy interior. They make an excellent side dish, appetizer, or even main course for a light meal.
Ingredients
- 600g (21 oz) cauliflower (1 medium head)
- 1 large egg
- 150g (2/3 cup) sour cream or plain Greek yogurt
- Salt to taste
- Black pepper to taste
- 1 tsp dried garlic powder (or to taste)
- 50g (1/2 cup) cheese, grated (cheddar or mozzarella work well)
- 2 tbsp olive oil
Step-by-Step Instructions
- Prepare the cauliflower:
- Cut the cauliflower into florets
- Rinse thoroughly under cold water
- Boil in salted water for 7-8 minutes until fork-tender but not mushy
- Drain well and let cool slightly
- Make the base mixture:
- In a large bowl, mash the cauliflower with a potato masher or fork
- Add the egg and mix well
- Stir in the sour cream or yogurt
- Season with salt, black pepper, and dried garlic to taste
- Fold in the grated cheese
- Form the patties:
- With damp hands, take about 2 tablespoons of mixture
- Shape into round patties about 1/2 inch thick
- Place formed patties on a plate
- For oven-baked version:
- Preheat oven to 400°F (200°C)
- Line a baking sheet with parchment paper
- Brush both sides of patties lightly with olive oil
- Arrange patties on the baking sheet with space between them
- Bake for 15 minutes, then carefully flip
- Bake for another 10-15 minutes until golden brown and crispy
- For pan-fried version (as shown in bottom image):
- Heat olive oil in a non-stick skillet over medium heat
- Cook patties for 3-4 minutes per side until golden brown
- Work in batches to avoid overcrowding the pan
- Transfer to paper towels to absorb excess oil
- Serve: Garnish with fresh chopped parsley or chives and serve immediately
Nutritional Information
Per serving (4 patties):
- Calories: 210
- Protein: 9g
- Carbohydrates: 8g
- Fiber: 3g
- Fat: 16g
- Sodium: 320mg (varies with salt added)
Timing:
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 45-50 minutes
- Servings: 4 (makes approximately 16 patties)
Cooking Tips and Tricks
- Proper draining: Make sure to drain the cauliflower thoroughly after boiling. Excess water will make the patties fall apart.
- Binding secret: If the mixture seems too wet, add 1-2 tablespoons of breadcrumbs or almond flour.
- Even cooking: Keep patties uniform in size for consistent cooking.
- Don’t rush: Allow patties to properly brown before flipping to ensure they hold together.
- Temperature control: If pan-frying, maintain medium heat to avoid burning the outside before the inside sets.
Variations and Substitutions
- Cheese options: Try Parmesan, Gruyère, or feta for different flavor profiles.
- Add herbs: Mix in 1-2 tablespoons of fresh herbs like dill, thyme, or basil.
- Spice it up: Add 1/4 teaspoon cayenne pepper or 1 teaspoon smoked paprika for heat.
- Gluten-free version: The recipe is naturally gluten-free as written.
- Vegan adaptation: Use plant-based yogurt and vegan cheese, plus 1 tablespoon ground flaxseed mixed with 3 tablespoons water instead of egg.
- Veggie boost: Add 1/4 cup finely chopped spinach or grated zucchini (squeeze out excess moisture).
Frequently Asked Questions
Can I prepare these patties ahead of time?
Yes! You can form the patties up to 24 hours in advance and store them in the refrigerator, covered with plastic wrap. Bring to room temperature for 15 minutes before cooking.
Why are my patties falling apart?
This usually happens when there’s too much moisture. Make sure to drain the cauliflower well, and if needed, add 1-2 tablespoons of breadcrumbs to absorb excess moisture.
Can I freeze these cauliflower patties?
Yes, you can freeze them both before or after cooking. For uncooked patties, freeze on a baking sheet until solid, then transfer to a freezer bag. For cooked patties, cool completely before freezing. Reheat frozen cooked patties in a 350°F (175°C) oven until hot.
What can I serve with these patties?
These patties pair well with a simple green salad, roasted vegetables, or a tangy yogurt dip. They also make excellent appetizers served with aioli or marinara sauce.
Can I use frozen cauliflower?
Yes, but thaw it completely and squeeze out excess moisture before proceeding with the recipe.
Storage and Make-Ahead Tips
Refrigerator Storage
- Store cooked patties in an airtight container for up to 3 days.
- Reheat in a 350°F (175°C) oven for 8-10 minutes or in a skillet over medium heat until warmed through.
Freezing Instructions
- Freeze cooked patties in a single layer on a baking sheet, then transfer to a freezer-safe container with parchment paper between layers.
- They can be frozen for up to 2 months.
- Reheat from frozen in a 375°F (190°C) oven for 15-20 minutes.
Make-Ahead Options
- Boil and mash the cauliflower up to 2 days ahead.
- Store in an airtight container in the refrigerator.
- Complete the remaining steps when ready to cook.
