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Cauliflower Fritters

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Ingredients

Adjust Servings:

	Cauliflower – 1 ½ lb (700 g)
	Quinoa – 3 oz (85 g)
	Bread Crumbs – 5 ¼ oz (150 g)
	Feta – 9 oz (255 g)
	Eggs – 2
	Scallions – ½ bunch
	Lemon – 1
	Garlic – 3 cloves
	Salt – 1 tsp
	Olive Oil – to taste

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Cauliflower Fritters

Name: Cauliflower Fritters
Total time: 1 h
Yield: 6 Servings
Ingredients: Cauliflower: 1 ½ lb (700 g); Quinoa: 3 oz (85 g); Bread Crumbs: 5 ¼ oz (150 g); Feta: 9 oz (255 g); Eggs: 2; Scallions: ½ bunch; Lemon: 1; Garlic: 3 cloves; Salt: 1 tsp; Olive Oil: to taste

60 min
Serves 6
Medium

Ingredients

Cauliflower – 1 ½ lb (700 g)
Quinoa – 3 oz (85 g)
Bread Crumbs – 5 ¼ oz (150 g)
Feta – 9 oz (255 g)
Eggs – 2
Scallions – ½ bunch
Lemon – 1
Garlic – 3 cloves
Salt – 1 tsp
Olive Oil – to taste

Recipe

If you have long wanted to cook something simultaneously tasty and healthy, our dish will pleasantly surprise you. Cook It cannot wait to share with you an original recipe for cauliflower fritters with feta cheese.

For this dish, you will need medium-sized cauliflower and a pack of feta. This, together with quinoa, gives the dish a unique taste. Cauliflower fritters are a great idea for a quick and satisfying breakfast or lunch.

Steps

1 Done	Crush cauliflower into crumbs using a food processor. Boil quinoa according to the instructions on the package and then add it to the cauliflower, along with breadcrumbs.
2 Done	Break feta into crumbs and add whipped eggs to all ingredients. Grate onion and lemon zest on a fine grater and add to cauliflower mass.
3 Done	Press garlic and add it to the mass as well. Season with salt and pepper. Mix thoroughly until smooth. Form small fritters and fry them in warm olive oil until golden and crisp.
4 Done	Place the fritters on a paper towel to remove excess fat.

Garnish the dish with chopped parsley and serve with your favorite sauce. We opted for a vibrant sweet-and-sour dip to add a bit of zest to the cauliflower fritters.

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.