Crispy Cauliflower Cakes
Crispy Cauliflower Cakes
Servings:8
Preparation Time:5
Cooking Time:20
Ingredients
- 1 Cauliflower
- 2 Free Range Eggs beaten
- 3 tbsp plain or coconut flour
- 1 tbsp Chives Chopped
- 5 tbsp Coconut oil
- 1 clove garlic crushed
- 1 tsp salt
Method
- Cut the cauliflower into florets. Place the florets in a food processor and pulse until they become a rice like texture.
- Transfer the riced cauliflower to a large microwave-safe mixing bowl and microwave on high for 2 to 3 minutes, until cooked through.
- Remove the bowl from the microwave and set aside to cool for about 5 minutes.
- Add the melted or coconut oil, chopped chives, garlic powder, coconut flour, eggs, and salt to the mixing bowl. Mix until all the ingredients are well combined.
- Use your hands to form the mixture into 6 to 8 cakes. Set aside.
- Heat the oil in a pan over medium heat. NOTE you want the oil to be deep enough to partially submerge the patties.
- Fry the cakes in the oil until browned, about 2 to 3 minutes per side. Remove the patties from the oil and place on a paper towel lined plate to remove any excess oil.
- Serve with salad.