These cauliflower patties offer a delightful mix of textures and flavors, making them a versatile dish that can be enjoyed as a main course, appetizer, or even a snack. The golden-brown exterior of the patties provides a satisfying crunch, while the tender cauliflower inside melts in your mouth. Paired with a creamy and tangy vegan tartar sauce, this recipe is not only delicious but also packed with nutrients, making it a healthy choice for any meal.

Full Recipe:

Ingredients:

For the Cauliflower Patties:

• 1 medium cauliflower, cut into florets
• 2 tbsp psyllium husk (acts as a binder)
• 1 cup (100g) ground almonds
• Salt, to taste
• Black pepper, to taste
• 2 green onions, finely chopped
• 3-4 garlic cloves, finely chopped
• Oil for frying

For the Vegan Tartar Sauce:

• 1 avocado, finely chopped
• 1 tsp vinegar (white or apple cider vinegar)
• 4-6 pickles, finely chopped
• 70ml (5 tbsp) dairy-free yogurt (such as coconut or almond yogurt)
• Salt, to taste
• Black pepper, to taste

1. • Instructions:

     1. Prepare the Cauliflower:
        • Start by cutting the cauliflower into small florets. Steam or boil the florets until they are soft, which should take about 8-10 minutes. Once the cauliflower is tender, drain any excess water and mash the florets with a fork or potato masher until you achieve a coarse, somewhat chunky consistency. Avoid over-mashing, as a bit of texture will make the patties more satisfying.
     2. Mix the Patties:
        • Transfer the mashed cauliflower into a large mixing bowl. Add the psyllium husk, which acts as a binder, and the ground almonds, which give the patties a nutty flavor and extra crunch. Mix in the finely chopped green onions and garlic, then season the mixture generously with salt and black pepper. Stir everything together until well combined. Allow the mixture to sit for 5-10 minutes to thicken, as the psyllium husk absorbs moisture and helps bind the ingredients together.
     3. Form the Patties:
        • Once the mixture has thickened, divide it into equal portions and shape each portion into a patty. The mixture should yield about 8-10 patties, depending on the size you prefer. If the mixture is too sticky to handle, you can lightly oil your hands or dust them with ground almonds.
     4. Cook the Patties:
        • Heat a generous amount of oil in a large frying pan over medium heat. When the oil is hot, carefully add the patties to the pan. Fry them for 3-4 minutes on each side, or until they are golden brown and crispy. Use a spatula to gently flip the patties, taking care not to break them. Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil.
     5. Prepare the Vegan Tartar Sauce:
        • While the patties are frying, you can prepare the tartar sauce. In a small bowl, combine the finely chopped avocado, vinegar, chopped pickles, and dairy-free yogurt. Mix the ingredients until well blended and creamy. Adjust the seasoning with salt and black pepper to taste. The tartar sauce should have a tangy and slightly chunky texture, perfect for dipping the crispy patties.
     6. Serve:
        • Serve the cauliflower patties warm, alongside the vegan tartar sauce. These patties are versatile and can be enjoyed in various ways. Pair them with a fresh green salad for a light lunch, serve them as an appetizer at a dinner party, or even stuff them into a pita or wrap for a tasty sandwich.