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Cauliflower Rissoles

Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 servings
Calories 127kcal

Ingredients

  • 4 cups Cauliflower cut into small pieces
  • 1/2 cup Seasoned Panko bread crumbs
  • 1 Egg lightly beaten
  • 2 tbsp Pecorino Romano Cheese
  • 2 tbsp Extra-virgin olive oil
US Customary - Metric

Instructions

  • Bring a pot of salted water to a boil. Add the cauliflower and simmer for 10 minutes. Drain well. Mash it up very well with a fork or ricer.
  • In a bowl combine the cauliflower, breadcrumbs, eggs, pecorino, salt and pepper to taste and stir until well combined.
  • Heat a nonstick skillet over medium-low heat. Lightly coat it with olive oil. Form the cauliflower mixture into patties about 1 inch thick.
  • Cook the patties in batches until they're deep golden brown on both sides. Transfer to a paper towel-lined plate to get off excess oil and serve.

Nutrition

Calories: 127kcal | Carbohydrates: 8g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 103mg | Potassium: 324mg | Fiber: 2g | Sugar: 2g | Vitamin A: 70IU | Vitamin C: 48mg | Calcium: 62mg | Iron: 1mg