“I’m really on a mission to find a potato substitute that tastes almost exactly like potato, but without the starch, y’know?”
Hubs nodded sagely as he tore through a mouthful of cauliflower cake. “Hmmmm.”
(ladies, marry a man who gets you…and your preoccupation with starchy root veg)
“This is pretty close,” he said. But then ruined the illusion by quickly guessing that the mysterious veg was cauliflower.
These are not potato cakes, but they’re tasty in their own right.
If I were to make them again, I’d also make a raita type dish for dipping purposes as they would lend well to a creamy accompaniment.
As it was, we had them with pork chops and my hunt for the elusive potato-but-not-potato continues.
Indian-spiced Cauliflower Cakes (makes 6-8)
*adapted from Empowered Sustenance
- 1/2 large cauliflower
- 3 tbsps coconut oil, lard or bacon fat
- 4 tsps coconut flour
- 2 large eggs
- 1 tsp sea salt
- 1 garlic clove, minced
- 1/2 tsp turmeric
- 1 tsp garam masala
- Slice the cauliflower into florets then grind to a rice-like consistency in a food processor.
- Heat a tbsp of oil or fat in a large frying pan. Add the cauliflower and stir until well coated. Cook, covered, over a medium heat for 3 minutes. Uncover, stir and cook for a further 2 minutes until the cauliflower is tender.
- Pour cauliflower into a large mixing bowl and let cool.
- Beat in the eggs, followed by the garlic, spices and coconut flour. Stir to form a semi-runny batter.
- Heat the remaining oil/butter a clean frying pan to a high heat. Gently drop a generous tbsp of the batter into the fat, smoothing it down with the spoon to make a circular patty about 1/2 inch thick. Cook for 2-3 minutes per side until browned and repeat until batter is used up.
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