Cauliflower Patties with Yellow Cheese Recipe
Cauliflower patties with yellow cheese are a vegetarian answer to traditional Polish minced meat patties. In many Polish homes they appear as a way to “sneak in” vegetables, especially for children. They are delicate inside, with slightly gooey cheese, and have a crispy coating on the outside.
Cauliflower patties with yellow cheese are a homely Polish answer to vegetarian “minced meat” patties – familiar on dinner tables but lighter and full of vegetables. Cauliflower combined with yellow cheese gives a soft, slightly gooey interior, while the golden-fried breadcrumb coating provides a clear contrast in texture. The aroma of parsley makes the flavour more herbal and fresh than in classic meat patties.
Chef's tips
Cook the cauliflower only until tender but don’t overcook it – after draining it should be easy to mash with a fork without turning into a watery purée. After cooking, let the vegetable steam off and cool thoroughly, otherwise the mixture will be runny and the patties may fall apart in the pan. When shaping, moisten your hands with water or oil and fry the patties over medium heat so the coating has time to brown and the inside heats through properly.
How to serve
Serve with boiled potatoes and a simple carrot or beetroot salad – a set in the style of a typical Polish dinner. They also work great as a “lunchbox” option: with groats and a yogurt-garlic sauce, taken to work. To drink, kefir, buttermilk or lightly sparkling water with lemon go well and refresh after a fried dish.
Ingredients
- cauliflower medium head, about 700–800 g - 1 piece
- yellow cheese grated finely, e.g. Gouda, Edam - 100 g
- eggs for the mixture - 2 piece
- breadcrumbs about 1 cup, part for the mixture, part for coating - 80 g
- parsley finely chopped - 2 tablespoon
- garlic pressed, optional - 1 clove
- salt and pepper to taste
- oil for frying - 4 tablespoon
Preparation
- Clean the cauliflower of leaves, divide into florets and rinse thoroughly under running water.
- Bring a large pot of water with 1 teaspoon of salt to the boil. Add the cauliflower florets and cook for 8–10 minutes until tender but not falling apart. Drain and set aside to cool slightly.
- Finely chop the cooled cauliflower with a knife or mash with a fork. Don’t turn it into a complete purée – small pieces can remain.
- Transfer the cauliflower to a bowl, add the grated yellow cheese, eggs, chopped parsley, garlic (if using), 3–4 tablespoons of breadcrumbs, salt and pepper.
- Mix the mixture thoroughly. If it is very runny and you can’t form patties, add a bit more breadcrumbs. The mixture should be sticky but easy to shape in your hands.
- Spread the remaining breadcrumbs on a plate for coating.
- Form palm-sized, slightly flattened patties from the mixture. Coat each patty thoroughly in breadcrumbs.
- Heat the oil in a frying pan over medium heat. Add the patties and fry for 3–4 minutes on each side until golden and crispy. If they brown too quickly, reduce the heat.
- Place the fried patties on a plate lined with paper towels to drain excess fat.
- Serve warm as a main dish or hot snack.
Storage
Store cooled patties in an airtight container in the fridge for up to 2 days. Reheat in a frying pan or oven so the coating becomes crispy again; avoid microwaving if you want to keep the crunch.
