Cauliflower is a healthy and tender vegetable, but not everyone loves it. However, it produces fragrant, crispy pancakes that disappear from the table in a few minutes. They are light but filling, with a golden crust on the outside and a tender center on the inside.
The main secret: squeeze the cabbage well after cooking. Without this, the pancakes will be soggy and fall apart.
Ingredients (for 3-4 servings):
Cauliflower – 500 g
Egg – 1 pc.
Onion – 1 small onion
Hard cheese – 50 g
Flour – 2-3 tbsp. spoons
Garlic – 1 clove
Salt, pepper – to taste
Greens – a handful
Vegetable oil – for frying
How to cook:
- Disassemble the cabbage into inflorescences, boil in salted water for 5–7 minutes until slightly soft.
- Drain in a colander, cool and finely chop with a knife.
- Finely chop or grate the onion and garlic.
- Mix cabbage, onion, garlic, egg, cheese, herbs, salt, pepper and flour.
- Be sure to squeeze the mass with your hands or through gauze.
- Form small cakes and fry over medium heat for 3-4 minutes on each side until golden brown.
- Serve hot with sour cream, yogurt or tomato sauce.
Bon appetit!
Previously, we reported how to cook crispy nuggets without deep frying.
Question and answer:
Is it possible not to cook cabbage?
You can grate it raw, but then the pancakes will be less tender. Cooking softens the flavor and improves the texture.
Why do pancakes fall apart?
Most likely there is too much moisture or not enough egg or flour. Let the dough stand for 5 minutes, the flour will swell.
