2 ounces white cheddar cheese, shredded (about 1/2 cup)
2 large eggs, lightly beaten
2 teaspoons olive oil
1/4 cup plain 2% Greek yogurt
2 tablespoons minced green onions
2 tablespoons canola mayonnaise
2 teaspoons fresh lemon juice
fat 11.9 g
satfat 3.9 g
monofat 3.8 g
polyfat 1.6 g
protein 10.9 g
carbohydrate 16.7 g
fiber 2.9 g
cholesterol 109 mg
iron 1.4 mg
sodium 521 mg
calcium 156 mg
How to Make It
Prepare cauliflower according to directions. Place in a bowl; mash with a potato masher. Stir in onion, flour, garlic, 1/2 teaspoon salt, pepper, rind, potatoes, cheese, and eggs. Form into 8 patties. Heat a large nonstick skillet over medium-high heat. Add oil; swirl. Cook patties 4 minutes on each side. Combine 1/8 teaspoon salt, yogurt, and remaining ingredients; serve sauce with fritters.
DH and I thought these were excellent. DD did not. I boiled fresh cauliflower for 10-12 minutes, drained and mashed. I did add a couple of tablespoons of breadcrumbs to help them stick together and it worked well.
Wow, so much tastier than we expected! The fritters browned up nicely on my griddle (I took other reviewers' advice and just spooned the batter onto the pan instead of trying to form patties). The sauce is excellent. We'll definitely be adding these to our Meatless Monday rotation - very filling with a Caesar salad on the side.
Recipe came out great. I made them as a side dish rather than main meal and skipped the topping. As a suggestion, instead of forming them into patties as stated in the recipe, try just spooning mixture into fry pan, flattening them with the back of the spoon, and rounding the edges. They will turn out perfectly without adding breadcrumbs!
These were good but I suggest you drain and dry your cooked cauliflower, potatoes, etc. before mixing to have a thicker batter, making it easier to cook. Also, I used fresh cauliflower, potatoes and onions. Will definitely make these again.
I've made these several times. The recipe is easy, delicious and satisfying. Leave the fritters on the skillet long enough to brown, before turning them, to avoid a fall apart mess. If one should break, it's easy to patch it back together. The sauce is a wonderful flavor balance.
This recipe is quite tasty but a bit time consuming to prepare and make, and I will likely not make again for this reason alone. I used sweet potato instead of hash brown fries cause I had it at home. I sliced and roasted the sweet potato with a little olive oil, chilled it in the fridge, then chopped it up to add to mixture. I also used fresh cauliflower and boiled it instead of steaming in bag. The patties don't stay together well and are difficult to manage in the pan. If the mixture is chilled for an hour before making patties, I think it would help in keeping them together better.
I made these tonight, and I thought they were delicious! I used fresh cauliflower and a cubed potato instead of the steam-in-bag cauliflower and hash browns. I then steamed them together in the microwave. You simply cannot form patties with this wet mixture, so I dropped it by spoonfuls into the skillet, and didn't touch them until they were ready to flip over. Perfect! I will definitely make these again.