Cauliflower patties

Ingredients

• 1/2cauliflower
• 2 clovesgarlic
• 1 handfulfresh parsley
• 1 handfulgrated cheese
• 2eggs
• 25 mlmilk
• 100 mlrolled oats
• 1 tbsp (15 ml)psyllium husks (or a little extra fine rolled oats)
• to tastesalt and pepper
• as neededolive oil, for frying

Instructions

1. 1

   Grate the cauliflower

   Coarsely grate the cauliflower using the large holes of a box grater.

2. 2

   Mix the ingredients

   Chop the garlic and parsley, then combine them with all the other ingredients in a bowl.

3. 3

   Rest the mixture

   Leave the mixture to stand for about 15 minutes so the psyllium husks can absorb moisture. It will be a little looser than a meatball mixture.

4. 4

   Fry the patties

   Fry portions of the mixture in olive oil, starting over high heat to crisp them and then reducing the heat to cook them through.

5. 5

   Shape with damp hands

   Lightly wet your hands when shaping the patties to make the mixture easier to handle.

What are cauliflower patties?

These are small pan-fried patties made from grated cauliflower bound with egg, oats and psyllium husks. They make a straightforward way to put cauliflower at the centre of a vegetarian lunch or dinner.

The recipe uses familiar Nordic-style patty-making techniques, though it is not tied to a specific regional tradition. Grating the cauliflower and resting the mixture help the vegetables cook evenly and the patties hold their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 50 calories, 3g protein, 3g carbs, 3g fat.

The oats and cauliflower contribute most of the carbohydrates, while eggs and cheese provide much of the protein. Cheese and frying oil are the main sources of fat; pair a serving with salad or other vegetables for a more balanced plate.

The ingredients that hold them together

Cauliflower: Coarse grating leaves some texture in the patties and makes the pieces small enough to cook in the pan.

Psyllium and oats: Psyllium absorbs liquid during the rest, while oats add body. If you do not have psyllium, the recipe suggests using a little extra fine rolled oats instead.

Egg and cheese: Egg helps bind the mixture, and grated cheese adds savoury flavour. The recipe does not specify a cheese variety, so use one that grates easily.

Why the rest matters

Give the mixture about 15 minutes before frying so the psyllium husks can take up moisture. The mixture is meant to be looser than meatball mixture, so it should not be expected to become firm like dough.

If shaping is awkward, dampen your hands lightly as suggested in the method. Avoid adding a large amount of extra oats straight away, as the mixture is intended to stay fairly soft.

Frying for crisp edges

Start over high heat so the outside can become crisp, then turn the heat down to finish cooking the patties. Keep an eye on them as they brown, since the high-heat stage is brief.

Use enough olive oil to coat the pan for frying, without letting the patties sit in a pool of oil. Work in batches if needed so they have room to brown.

Shaping and doneness

Form the mixture into patties with lightly damp hands, handling it gently rather than pressing it tightly. The recipe does not specify a patty size, so make them a similar size to help them cook at the same pace.

Look for crisp, browned surfaces, then lower the heat so the centres have time to cook through. If a patty is difficult to turn, give it a little longer to set before moving it.

Serving ideas

Serve the patties as a vegetarian lunch or dinner, as suggested in the recipe. A fresh salad or cooked vegetables make an easy accompaniment.

For a more substantial plate, add a grain or potatoes and a yoghurt-based dip. Keep the sides simple so the parsley, garlic and cheese in the patties remain noticeable.

Recipe notes & tips

• Grate the cauliflower on the coarse side of the grater for a textured mixture.
• Chop the garlic and parsley finely so they are spread through the patties.
• Allow the full 15-minute rest for the psyllium to absorb moisture.
• Dampen your hands slightly before shaping the mixture.
• Begin frying over high heat, then reduce the heat to cook the centres through.

Variations

• Use extra oats: Replace the psyllium husks with a little extra fine rolled oats, as suggested in the recipe.
• Change the cheese: Try another grated cheese you enjoy, keeping the handful quantity.
• Add fresh herbs: Swap or combine parsley with another soft herb for a different flavour.
• Serve with a dip: Pair the patties with a simple yoghurt dip at the table.
• Make a full meal: Add potatoes or a grain and a fresh salad alongside.

Common mistakes to avoid

• Skipping the rest: The psyllium needs time to absorb moisture, so leave the mixture for about 15 minutes.
• Using dry hands: The soft mixture can stick; dampen your hands lightly before shaping.
• Cooking only over high heat: The outside may brown before the middle cooks; lower the heat after crisping.
• Turning too soon: If a patty has not set, give it more time in the pan before flipping.
• Crowding the pan: Patties need space to brown; fry them in batches if necessary.

How to store

Refrigerate leftover patties in a covered container and eat within 3 days. Reheat in a pan over moderate heat until hot, turning once; this helps revive the crisp edges.

Frequently asked questions