Cauliflower Cheese Fritters with Quark Dip
Crispy fritters – potato-pancake feeling without the potato.
Nutrition per serving
586kcal12.3 gCarbs10.3 gSugar38.3 gProtein41.2 gFat11.9 gFibre
Ingredients
- 600 g cauliflower
- 110 g egg
- 80 g Gouda
- 40 g ground almonds
- 20 g olive oil
- 5 g spices
- 150 g low-fat quark
- 5 g linseed oil
- 10 g herbs
Preparation
- Finely grate the cauliflower, pre-cook it for 3 minutes in the microwave or briefly in the pan and squeeze it out firmly in a cloth – the drier, the crispier.
- Mix with the eggs, grated Gouda, almonds, salt and pepper into a moldable mass.
- Shape fritters and fry them in the olive oil for 3–4 minutes per side until golden.
- Stir the quark with the flaxseed oil, herbs, salt and pepper and serve as a dip.
Around 10 g of carbs per serving – potato pancakes have four times that, plus applesauce on top.
Crispy fritters – potato-pancake feeling without the potato.
Ingredients
- 600 g blumenkohl
- 110 g ei
- 80 g gouda
- 40 g mandeln_gemahlen
- 20 g olivenoel
- 5 g gewuerze
- 150 g magerquark
- 5 g leinoel
- 10 g kraeuter
Preparation
- Finely grate the cauliflower, pre-cook it for 3 minutes in the microwave or briefly in the pan and squeeze it out firmly in a cloth – the drier, the crispier.
- Mix with the eggs, grated Gouda, almonds, salt and pepper into a moldable mass.
- Shape fritters and fry them in the olive oil for 3–4 minutes per side until golden.
- Stir the quark with the flaxseed oil, herbs, salt and pepper and serve as a dip.
Around 10 g of carbs per serving – potato pancakes have four times that, plus applesauce on top.