Cauliflower and carrot patties, a delicious and easy vegan dish to make with just a few simple steps.
Simply boil the carrots and cauliflower, drain them well, and then work them as if they were patties for a tasty and delicious final result.
You can use this recipe either as a side dish or to substitute main courses, great when accompanied by homemade mashed potatoes.
Cauliflower is an excellent source of minerals for our body, has purifying properties, and helps regenerate tissues. Additionally, the chlorophyll it contains promotes hemoglobin production. Like all foods, it should be consumed in moderation, and below, I leave you some recipes for inspiration.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 15 Minutes
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling, Electric Oven
- Cuisine: Italian
- Seasonality: Autumn
Ingredients
- 1.1 lbs cauliflower (cleaned, net of waste)
- 3.5 oz carrots (peeled)
- 1/2 cup all-purpose flour
- 2 tbsps potato starch
- 1/4 cup breadcrumbs
- to taste coarse salt (for cooking cauliflower and carrots)
- 1 pinch fine salt
- to taste parsley (finely chopped, optional)
Tools
- 1 Pot
- 1 Colander
- 1 Potato Masher
- Parchment Paper
- 1 Baking Sheet
- 1 Bowl
- 1 Cutting Board
- 1 Knife
Steps
To make the Cauliflower and Carrot Patties, first clean the cauliflower by removing the hard part of the stem and cutting it in half to remove the central core.
Divide the florets, wash them, and boil them in a pot with plenty of salted water.
Meanwhile, clean the carrots by removing the ends and peeling them with a peeler.
Slice into rounds and, after 5 minutes of cooking the cauliflower, add to the pot and boil everything for another 15 minutes.
Drain well, let cool slightly, and add finely chopped parsley.
Mash with a fork or potato masher, add the flour, breadcrumbs, potato starch, and fine salt, and mix well until you get a soft but homogeneous mixture.
If it’s too sticky, add a little more breadcrumbs.
Form the patties and coat them in breadcrumbs for breading.
Gently flatten them, making sure the breadcrumbs adhere well, and coat the edges too.
Repeat for all the patties.
Place them on a baking sheet lined with parchment paper and drizzle with a little extra virgin olive oil.
Bake in a preheated ventilated oven at 356°F (180°C) for 20 minutes, turning them halfway through cooking.
Serve hot.
