Cauliflower Patties with Mint Yogurt

Ingredients

• 600 g small cauliflower (1 small head)
• Salt
• 75 g sheep 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 grain breadcrumbs (6 tbsp)
• 3 tsp olive oil
• 1 cucumber
• 4 stems mint
• 2 Spring Onions
• 1 lemon (juice)
• 200 g yogurt (1.5% fat)
• 1 Organic lemon

Instructions

1. 1.

   Clean the cauliflower, wash it, cut it into florets and cook in boiling salted water for 8 minutes over medium heat. Then drain well, mash with a fork and let cool for 5 minutes.

2. 2.

   In the meantime, crumble the sheep cheese. Wash thyme, shake dry and pluck the leaves. Mix the cauliflower with egg, 50 g of sheep cheese, thyme, quark, salt, pepper, a little freshly grated nutmeg, oat flakes and 4 tbsp breadcrumbs; if the mixture is too soft, add more breadcrumbs. Place the remaining breadcrumbs on a flat plate. Shape the mixture into 12 patties and press them into the breadcrumb mixture.

3. 3.

   Heat 1 tsp of oil in a pan. Fry 4 patties on both sides for 3-4 minutes until golden brown. Keep the cooked patties warm in the preheated oven at 100 °C (fan 80 °C; Gas: level 1). Prepare the remaining patties in the same way.

4. 4.

   In the meantime, clean, wash and dice the cucumber into small cubes. Wash thyme, shake dry and pluck the leaves; set a few leaves aside, chop the rest. Clean, wash and slice the spring onions finely. Mix the cucumber with spring onions, salt, pepper and lemon juice and let it sit for 5 minutes.

5. 5.

   In the meantime, mix yogurt with the remaining oil, pepper, salt and chopped mint. Rinse the lemon, dry it and slice it. Arrange the cauliflower patties on the cucumber salad, sprinkle with the remaining sheep cheese and mint leaves. Serve with mint yogurt and lemon wedges separately.