Cauliflower Patties
These easy and healthy cauliflower patties are crispy on the outside, tender inside, and filled with fresh herbs, making them a perfect side, snack, or vegetarian main dish.
Ingredients
Main Ingredients
- 1 medium head cauliflower, cut into florets
- 2 large eggs
- ½ cup breadcrumbs or almond flour (for gluten-free)
- ¼ cup grated Parmesan cheese (optional)
- 2 tablespoons chopped parsley
- 2 tablespoons olive oil (for frying)
Seasoning and Aromatics
- 2 medium green onions, finely chopped
- 1 clove garlic, minced
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Preparation
- Steam or boil the cauliflower florets for 8 to 10 minutes until very tender. Drain well and pat dry with a clean towel to remove extra moisture.
- Place the cauliflower in a large bowl and mash with a potato masher or pulse in a food processor until finely chopped but not completely smooth.
- Stir in eggs, breadcrumbs, Parmesan, green onions, garlic, paprika, salt, pepper, and parsley. Mix until well combined and the mixture holds together.
- Shape the mixture into 6 medium-sized patties. If it feels too wet, add a bit more breadcrumbs.
Cooking
- Heat olive oil in a nonstick skillet over medium heat. Cook the patties for about 3 to 4 minutes per side until crisp and golden brown.
- Place on a paper towel-lined plate, then serve warm with a side of yogurt dip, tzatziki, or your favorite sauce.
Notes
Extra crispiness: Chill the mixture for 10 minutes before shaping for firmer patties. Oven version: Bake at 400°F (200°C) for 20 to 25 minutes, flipping halfway through. Add flavor: Mix in a little shredded cheddar or feta for a cheesy variation. Storage: Refrigerate for up to 3 days or freeze uncooked patties for up to 1 month.