Cauliflower Patties

Ingredients

• 400 g cauliflower florets
• Salt
• 5 spring onions
• 1 Zucchini
• 400 g mostly firm potatoes
• 2 Eggs
• 3 tbsp Flour
• black pepper (freshly ground)
• nutmeg
• sunflower oil (for frying)
• 250 g yogurt
• ½ bunch mint
• Lemon juice

Instructions

1. 1.

   Wash, dry and finely chop the mint leaves; set aside half for garnish and finely mince the rest.

2. 2.

   Blanch the cauliflower florets in a pot of boiling salted water for 1–2 minutes, then shock in cold water, drain well and finely chop them.

3. 3.

   Wash, trim and slice the spring onions into rings. Wash, peel and grate the zucchini coarsely.

4. 4.

   Peel, wash and grate the potatoes; squeeze out excess moisture with a kitchen towel, let sit briefly, then discard the liquid and keep the released starch in the bowl.

5. 5.

   Combine grated zucchini, cauliflower, potatoes, about two‑thirds of the spring onions, eggs and flour. Season with salt, pepper and nutmeg.

6. 6.

   Heat sunflower oil in a large pan; drop 1–2 tablespoons of the mixture per patty and smooth the surface. Fry each patty on both sides for 2–3 minutes over medium heat until golden brown.

7. 7.

   Whisk yogurt with the remaining spring onions and chopped mint, then season with lemon juice and salt to taste. Spoon into small bowls and serve alongside the patties, garnished with fresh mint leaves.