Ingredients
Scale
- 1 medium head of cauliflower, chopped into florets
- 1 cup breadcrumbs (or panko for extra crunch)
- 2 large eggs
- ½ cup grated cheese (optional)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon paprika
- Salt and pepper to taste
- 3 tablespoons olive oil or your preferred cooking oil
Instructions
- Steam the cauliflower: Add about an inch of water to a pot with a steamer basket. Place cauliflower florets inside, cover, and steam for 8–10 minutes until tender.
- Cool and mash: Remove cauliflower and allow to cool slightly. Mash in a large bowl until smooth but slightly textured.
- Mix ingredients: Add chopped onion, minced garlic, parsley, paprika, salt, and pepper. Stir until evenly combined.
- Add eggs and breadcrumbs: Crack eggs into the mixture and gradually mix in breadcrumbs until the mixture holds together. Fold in cheese if desired.
- Form patties: Shape the mixture into round, flat patties about ½ inch thick.
- Cook patties: Heat olive oil in a skillet over medium heat. Place patties in the pan without crowding. Cook 3–4 minutes per side until golden brown.
- Drain and serve: Remove patties onto a plate lined with paper towels to drain excess oil. Serve warm.
Notes
For extra flavor, add finely chopped spinach, grated carrots, or cumin.
Ensure patties are not too thick to cook evenly.
Leftover cooked patties can be reheated in a skillet or oven for best crispiness.
- Prep Time: 15
- Cook Time: 10