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🍽️ Crispy Cauliflower Patties with Mint Yogurt Dip

330 kcal · 30 min · 4 servings

Ingredients

• 400 g cauliflower florets
• salt
• 5 spring onions
• 1 zucchini
• 400 g mostly waxy potatoes
• 2 eggs
• 3 tbsp flour
• salt
• pepper (from the mill)
• nutmeg
• sunflower oil (for frying)
• 250 g yogurt
• 0.5 bunch mint
• lemon juice
• salt

Instructions

1. 1. Wash the mint and shake it dry.
2. 2. Pluck off the mint leaves.
3. 3. Finely chop half of the leaves.
4. 4. Set the chopped mint aside.
5. 5. Bring water to a boil in a pot and salt it.
6. 6. Add the cauliflower florets to the boiling water for 1 to 2 minutes.
7. 7. Rinse the cauliflower with cold water afterwards.
8. 8. Let the cauliflower drain well.
9. 9. Finely chop the cauliflower.
10. 10. Wash the spring onions.
11. 11. Slice the spring onions into rings.
12. 12. Wash the zucchini.
13. 13. Grate the zucchini coarsely.
14. 14. Peel the potatoes.
15. 15. Wash the potatoes.
16. 16. Grate the potatoes coarsely.
17. 17. Squeeze the grated potatoes dry using a kitchen towel.
18. 18. Let the potato mixture sit for a short moment.
19. 19. Pour off the separated liquid.
20. 20. Keep the starch that has settled at the bottom of the bowl.
21. 21. Take a large bowl.
22. 22. Add the zucchini to the bowl.
23. 23. Add the cauliflower to the bowl.
24. 24. Add the potatoes to the bowl.
25. 25. Add about two-thirds of the spring onions to the bowl.
26. 26. Add the eggs to the bowl.
27. 27. Add the flour to the bowl.
28. 28. Mix all ingredients in the bowl.
29. 29. Season the mixture with salt.
30. 30. Season the mixture with pepper.
31. 31. Season the mixture with nutmeg.
32. 32. Heat oil in a large frying pan.
33. 33. Take 1 to 2 tablespoons of the mixture per patty.
34. 34. Place the mixture in the hot pan.
35. 35. Flatten the mixture smoothly.
36. 36. Fry the cauliflower patties in batches on both sides.
37. 37. Fry them slowly over medium heat.
38. 38. Fry them for 2 to 3 minutes.
39. 39. Fry them until they are golden brown.
40. 40. Take the yogurt for the dip.
41. 41. Mix the yogurt with the remaining spring onions.
42. 42. Mix the yogurt with the chopped mint.
43. 43. Season the dip mixture with lemon juice.
44. 44. Season the dip mixture with salt.
45. 45. Fill the dip into small bowls.
46. 46. Place the cauliflower patties on plates.
47. 47. Serve the dip together with the cauliflower patties.
48. 48. Garnish the dish with the remaining mint leaves.
49. 49. Serve the dish.

Nutrition per serving

• kcal: 330
• Protein: 13 g · Fett/Fat: 16 g · Carbs: 33 g