Description
These Spinach and Cheese Stuffed Cauliflower Patties are a delicious and healthy appetizer or snack. Made with tender steamed cauliflower, fresh spinach, and a blend of ricotta, mozzarella, and Parmesan cheeses, these patties offer a savory flavor with a crispy golden crust. Perfect for those seeking a low-carb and vegetarian option.
Ingredients
Scale
Vegetables
- 2 cups cauliflower florets
- 1 cup fresh spinach
Cheeses
- 1/2 cup ricotta or cottage cheese
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
Binding & 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
- Steam and Prepare Vegetables: Steam the cauliflower florets until tender but not mushy. Drain well and let them cool slightly. Finely chop the cauliflower by hand or pulse briefly in a food processor for a finer texture. Wilt the fresh spinach in a hot pan until just collapsed, then squeeze out any excess moisture to avoid sogginess in the patties.
- Mix Ingredients: In a large bowl, combine the chopped cauliflower, cooked spinach, ricotta cheese, shredded mozzarella, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Gradually add the beaten eggs and breadcrumbs or almond flour while mixing well until the mixture is cohesive and holds together when shaped.
- Form Patties: Using your hands, form the mixture into evenly sized patties, approximately two to three inches in diameter and about 1-inch thick. Place the formed patties on a parchment-lined plate or tray to prevent them from sticking.
- Cook Patties: Heat olive oil in a non-stick skillet over medium heat. Carefully place the patties in the pan and cook for 3-4 minutes on each side until they develop a golden brown and crispy crust. Alternatively, bake the patties in a preheated oven at 400°F (200°C) for about 20 minutes, flipping halfway through for even cooking.
Notes
- For a gluten-free option, substitute breadcrumbs with almond flour.
- Ensure the spinach is well drained to prevent excess moisture that could make the patties soggy.
- You can use either ricotta or cottage cheese based on preference.
- If baking, use parchment paper or a non-stick baking sheet to prevent sticking.
- These patties can be served as a snack, appetizer, or a light meal accompanied by your favorite sauce or salad.
