I love making these vegetarian patties for my family. They make a great light meal alone, served like fritters, or in a sandwich. Add a dollop of Spicy Lemon Scallion Sauce on top (recipe at the bottom) for an extra tasty kick!

Prep Time: 30 minutes
Cooking Time: 6 minutes per batch
Serves: 10 (2 patties per serving)

1 head cauliflower cut into florets
½ head cabbage (green or purple), thinly sliced
1 large carrot, shredded
2 scallion (green and white parts), chopped
1 or 2 large eggs
1/2 c cheddar cheese, grated
1 c of bread crumbs (you can use regular, gluten-free or panko style)
1/2 t cayenne pepper (more of less to taste)
olive oil

In a large pot steam cauliflower and cabbage until tender (about 10 minutes). Cool and squeeze out excess water.  Mash the cauliflower and cabbage or process in a food processor while still warm (you may have to process in a couple of batches). Pour contents into a large bowl. Stir in cheese, carrot, scallion, egg (if the mixture is too wet you may not need the second egg, so start with one egg), bread crumbs or panko, cayenne & salt to taste.

Coat the bottom of a griddle or skillet with oil over medium-high heat. Form the cauliflower mixture, press firmly between your hands into 2-3” patties and place in the skillet. Cook until golden brown, about 3 minutes per side. Keep each batch warm in the oven while you cook the rest. Serve as is or top with this flavorful sauce:

Spicy Lemon Scallion Sauce

1/2 c mayo
1 T lemon juice
1/4 c chopped scallion (white and green)
1/4 t cayenne pepper
1 minced clove of garlic

Combine all ingredients in a small mixing bowl. Store sauce in refrigerator until serving time.


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