Cauliflower Patties with Vegan Tartar Sauce
4-to-6 diced pickles and 70 milliliters (about 5 tablespoons) of liquid non-dairy yoghurt
As needed season with salt
Ground black pepper, according to personal preference.
Instructions
Start with preparing the cauliflower:
Separate the cauliflower into its individual florets.
To boil, add salt to a big saucepan of water.
Put the cauliflower florets in the saucepan and cook, covered, for three minutes.
After draining, set aside to chill the cauliflower.
Finely mince the cooled florets of cauliflower.
Create the Grain-Free Tartar Sauce:
Blend the avocado, vinegar, pickles, and non-dairy yogurt in a bowl until finely chopped.
Add salt and pepper to taste.
After you’ve mixed everything together, set the sauce aside to cool for 20 minutes to bring out its full taste.
Get the Cauliflower Patties Ready. Mixture:
Mix the psyllium husk, ground almonds, grated cauliflower, salt, black pepper, green onions, and garlic cloves in a big bowl.
Combine all ingredients and let sit for 10 minutes.
Get the Patties Shaped and Cooked:
Form the ingredients into balls with moist palms and gently press down to flatten into patties.
Set a pan over medium heat and coat it gently with oil.
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