4.8 – 8 reviews • Recipes for a Crowd
| Level: |
Easy |
| Total: |
40 min |
| Active: |
35 min |
| Yield: |
16 to 20 cakes |
| Level: |
Easy |
| Total: |
40 min |
| Active: |
35 min |
| Yield: |
16 to 20 cakes |
Ingredients
- 2 cups riced cauliflower
- 2 tablespoons cornstarch
- 1 tablespoon all-purpose flour
- 1 tablespoon curry powder
- 2 teaspoons ground cumin
- 2 large eggs, beaten
- 2 green onions, sliced thin
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- Vegetable oil, for frying
- Sea salt
- 1 cup Greek yogurt
- 1 lemon, zested and juiced
- 1 tablespoon minced fresh cilantro, plus more for garnish
- Kosher salt and freshly ground black pepper
- Hot sauce, to taste
Instructions
- For the cauliflower cakes: In a large bowl, mix the cauliflower, cornstarch, flour, curry powder, cumin, eggs, green onions, garlic and good pinch of kosher salt and pepper. Scoop 2-tablespoon portions of the mixture, form into patties and put on a plate.
- Heat 1/2 inch of oil to around 350 degrees F in a large, heavy-bottomed skillet. Add the patties in batches and fry until golden and crisp, 2 to 2 1/2 minutes per side. Remove to a paper towel-lined plate and sprinkle with sea salt.
- For the yogurt sauce: Mix the yogurt, lemon zest and juice and cilantro in a small bowl. Season with kosher salt, pepper and hot sauce.
- Place the cakes on a platter and dress each with a little of the yogurt sauce, then garnish with cilantro leaves. Serve the remaining sauce on the side.
Nutrition Facts
| Serving Size |
1 of 18 servings |
| Calories |
92 |
| Total Fat |
8 g |
| Saturated Fat |
1 g |
| Carbohydrates |
3 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
2 g |
| Cholesterol |
23 mg |
| Sodium |
113 mg |
| Serving Size |
1 of 18 servings |
| Calories |
92 |
| Total Fat |
8 g |
| Saturated Fat |
1 g |
| Carbohydrates |
3 g |
| Dietary Fiber |
1 g |
| Sugar |
1 g |
| Protein |
2 g |
| Cholesterol |
23 mg |
| Sodium |
113 mg |