Fried Cauliflower Patties

👨‍🍳 Method

For the Meatball mix

1. 1
   Cook the cauliflower, broken into florets, in boiling salted water, until tender. Drain and mash well.

   ⚙ Cooking in salted waterStovePotColanderMasher

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2. 2
   Mix the cauliflower, yellow cheese, garlic, eggs, flour, cumin, paprika, salt and black pepper until evenly combined.
3. 3
   With wet hands, shape patties the size of golf ball.

   💡Wet hands don't stick to the mixture, and the patties come out smooth and even.

To assemble

1. 4
   Heat the pan over medium-high heat and drizzle the olive oil over it.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2. 5
   Fry the meatballs 4–5 minutes per side, until they brown.

   Stove

   💡Don't press the patties with a spatula or flip them more than once: the juices run out and the patty dries out or falls apart. It releases from the pan once the underside is browned.
3. 6
   Transfer to paper towels.

   Paper towels
4. 7
   Sprinkle the parsley on top and serve.