Whether you’re looking for an idea for dinner or just something to snack on you can’t go past these Curried Cauliflower Cakes. They are a delicious snack food, great to take to work and pop into lunch boxes, but they also make for one part of a delicious dinner.
Curried Cauliflower Cakes
Flavorful cauliflower cakes spiced with curry, perfect as a snack or light meal.
Course: Recipes, VegetarianCuisine: IndianDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
20
minutesCalories
200
kcalTotal time
1
hour10
minutes
Cook Mode
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Ingredients
1 large head Cauliflower-cut into florets
2 tbsp Coconut oil
0.5 cup Panko bread crumbs
2 Egg
2 tbsp Plain flour
2 tbsp Greek yoghurt
2 Garlic cloves-minced
1.5 tsp Curry powder
1 tsp Cumin
0.5 tsp Turmeric-ground
0.25 cup Chives
Directions
- Preheat oven to 200 degrees and place the cauliflower florets on a baking sheet. Drizzle (or spray) lightly with olive oil and sprinkle with salt. Bake in oven for 20 minutes, turning halfway to roast evenly.
- Once roasted, move the cauliflower to a food processor and pulse until the mix is coarsely found. Pop this mixture into a large bowl.
- Into this bowl add the bread crumbs, the eggs, the flour, the various spices, the chives, and a bit of salt and pepper (to taste). Mix well until combined, then cover with cling wrap and chill in the fridge for several hours, or until firm.
- After the mix has chilled, scoop a 3 tablespoons into your (clean) hand. Form it into a patty that is about 2-3cm thick. Repeat until you have finished the mixture. You can make either 6 very large cakes, or 8 smaller cakes.
- In a non-stick pan add a vegetable oil of your choice and fry the patties for 2-3 minutes on each side, or until golden brown. Do not overcrowd the pan, and be careful when flipping to ensure they do not fall apart. Transfer to paper towels to drain before serving.
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