Description
Delicious and healthy Spinach and Cheese Stuffed Cauliflower Patties, featuring tender cauliflower and spinach blended with creamy cheeses and spices, pan-fried to a golden crispy finish. These patties are perfect as a savory snack or a nutritious appetizer, combining fresh vegetables with rich dairy flavors for a satisfying bite.
Ingredients
Scale
Vegetables and Cheese
- 2 cups cauliflower florets
- 1 cup fresh spinach
- 1/2 cup ricotta or cottage cheese
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
Binding and Seasoning
- 2 large eggs, beaten
- 1/2 cup breadcrumbs or almond flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Cooking
- 2 tablespoons olive oil or cooking spray
Instructions
- Prepare the vegetables: Steam the cauliflower florets until they become tender but are not mushy. Drain well and allow to cool slightly. Then finely chop by hand or pulse briefly in a food processor. Wilt the fresh spinach in a hot pan just until it collapses, then squeeze out excess moisture thoroughly.
- Mix the filling: In a large bowl, combine the chopped cauliflower, cooked spinach, ricotta or cottage cheese, shredded mozzarella, grated Parmesan, garlic powder, onion powder, salt, and pepper. Gradually add the beaten eggs and breadcrumbs or almond flour, mixing everything well until the mixture can hold its shape when formed into patties.
- Form the patties: With your hands, shape the mixture into evenly sized patties approximately two to three inches thick. Arrange the patties on a parchment-lined plate or tray to prevent sticking while you prepare to cook them.
- Cook the patties: Heat olive oil in a non-stick skillet over medium heat. Carefully place the patties in the pan and cook each side for 3-4 minutes until golden brown and crispy. Alternatively, bake the patties in a preheated oven at 400°F (200°C) for 20 minutes, flipping them halfway through to ensure even browning.
Notes
- You can substitute almond flour with gluten-free breadcrumbs to keep the recipe gluten-free.
- For a crispier texture, pan-frying is preferred, but baking offers a lighter alternative.
- Pressing the spinach to remove moisture is crucial to prevent soggy patties.
- Leftover patties can be stored in the fridge for up to 3 days and reheated in a skillet or oven.
- Feel free to add herbs like parsley or basil for extra flavor.
