8.1K
Yields: 20
Ingredients
- 1 head cauliflower – cooked (1-1,5 kg)
- 2-3 dl coarsely ground cashew nuts/flour
- 8 kale leaves – large, finely chopped
- 2 pc garlic cloves
- 1 pcs large onion, finely cut and pre-fried (2 small)
- 4-5 tbsp corn flour
- 2 tsp dried sage
- 5 tbsp fresh thyme, finely cut
- 1 tbsp oregano,dried
- 1 tsp rosemary, dried
- 2 tsp paprika Powder
- 1 tbsp lemon juice
- salt
- Black pepper
- rapeseed oil
Instructions
- Cook or steam the cauliflower. Let it cool off.
- Make a mash of the cauliflower, add it to a muslin bag, and drain. Try to remove as much fluid as possible. This step takes a while and strong hands!
- Pre-fry the onion until translucent, and let cool off.
- Add garlic, thyme and kale to a food processor, and process until finely minced.
- Add the drained cauliflower mash, onion and dried herbs. Process until evenly mixed.
- Add the lemon juice, a few pinched of salt and freshly ground pepper. Continue to work together in the food processor.
- When the batter is even, add cornstarch while the food processor is still running. Depending on how much fluid is still left in the cauliflower mash, you may need more.
- Work together until the cornstarch is evenly mixed into the batter.
- Let rest for 20 minutes.
- Create small, thin patties (less than 1 cm thick), coat in thinly milled rye flour
- and place on a baking sheet.
- Fry the patties in rapeseed oil until golden brown.