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🍽️ Crispy Cauliflower Patties with Fresh Mint Yogurt

292 kcal · 30 min · 4 servings

Ingredients

• 600 g small cauliflower (1 small cauliflower)
• salt
• 75 g feta cheese (9 % fat)
• 1 sprig thyme
• 1 egg
• 100 g low-fat quark
• pepper
• nutmeg
• 45 g fine oat flakes (3 tbsp)
• 60 g whole wheat breadcrumbs (6 tbsp)
• 3 tsp olive oil
• 1 cucumber
• 4 sprigs mint
• 2 spring onions
• 1 lemon (juice)
• 200 g yogurt (1.5 % fat)
• 1 organic lemon

Instructions

1. 1. Wash the cauliflower thoroughly.
2. 2. Remove the green leaves.
3. 3. Break the cauliflower into small florets.
4. 4. Bring salted water to a boil.
5. 5. Boil the florets over medium heat for 8 minutes.
6. 6. Check if the florets are tender.
7. 7. Remove the florets from the water.
8. 8. Let the florets drain well.
9. 9. Mash the florets with a fork.
10. 10. Let the cauliflower mixture cool for 5 minutes.
11. 11. Crumble the feta cheese.
12. 12. Wash the thyme.
13. 13. Shake the thyme dry.
14. 14. Pick off the thyme leaves.
15. 15. Place the cooled cauliflower in a bowl.
16. 16. Add one egg.
17. 17. Add 50 grams of the feta cheese.
18. 18. Add the thyme leaves.
19. 19. Add the quark.
20. 20. Season with salt.
21. 21. Season with pepper.
22. 22. Add a pinch of freshly grated nutmeg.
23. 23. Add the oat flakes.
24. 24. Add 4 tablespoons of breadcrumbs.
25. 25. Mix all ingredients well.
26. 26. Check if the mixture feels too wet.
27. 27. Add more breadcrumbs if necessary.
28. 28. Spread the remaining breadcrumbs on a flat plate.
29. 29. Shape the mixture into 12 balls.
30. 30. Roll the balls in the breadcrumbs.
31. 31. Heat 1 teaspoon of oil in a pan.
32. 32. Place 4 patties in the pan.
33. 33. Fry the patties for 3 to 4 minutes on the first side.
34. 34. Turn the patties.
35. 35. Fry the patties for another 3 to 4 minutes on the second side.
36. 36. Check if the patties are golden brown.
37. 37. Preheat the oven to 100 degrees Celsius.
38. 38. Set the oven to convection 80 degrees Celsius.
39. 39. Set the gas level to 1.
40. 40. Keep the cooked patties warm in the preheated oven.
41. 41. Repeat the frying process with the remaining patties.
42. 42. Wash the cucumber.
43. 43. Peel the cucumber if desired.
44. 44. Cut the cucumber into small cubes.
45. 45. Wash the mint.
46. 46. Shake the mint dry.
47. 47. Pick off the mint leaves.
48. 48. Set aside some mint leaves for garnish.
49. 49. Chop the rest of the mint.
50. 50. Trim the spring onions.
51. 51. Wash the spring onions.
52. 52. Slice the spring onions into thin rings.
53. 53. Place the cucumber in a bowl.
54. 54. Add the spring onions.
55. 55. Season with salt.
56. 56. Season with pepper.
57. 57. Add lemon juice.
58. 58. Mix the ingredients.
59. 59. Let the cucumber mixture sit for 5 minutes.
60. 60. Place the yogurt in a bowl.
61. 61. Add the remaining oil.
62. 62. Season with pepper.
63. 63. Season with salt.
64. 64. Add the chopped mint.
65. 65. Whisk the yogurt well.
66. 66. Rinse the lemon.
67. 67. Dry the lemon.
68. 68. Cut the lemon into wedges.
69. 69. Arrange the cauliflower patties on the cucumber salad.
70. 70. Sprinkle the patties with the remaining feta cheese.
71. 71. Sprinkle the patties with the mint leaves.
72. 72. Serve the mint yogurt on the side.
73. 73. Serve the lemon wedges on the side.

Nutrition per serving

• kcal: 292
• Protein: 18 g · Fett/Fat: 10 g · Carbs: 29 g