So, if you’ve followed this blog for any amount of time, you know that we’re not on a posting schedule. We believe that food blogs should be saturated with good content, not with an obligation to post mediocre recipes. Thank you for coming back again and again to see what’s up in our busy world and what’s cooking in our little kitchen.
The original idea for this recipe was floating in Facebook land somewhere. My father changed up the recipe quite a bit to an even better version. These cauliflower patties are awesome. They work as a delicious crispy vegetarian side or a main that incorporates fresh flavors of summer.
Cheesy Cauliflower Corn Patties
Prep. Time: 20 min. Cook Time: 12 min,
1 large egg, lightly beaten
1 cup very sharp cheddar, grated
1 cup Panko or bread crumbs
1/4 cup chopped chives
2 cups corn off the cob (can be cooked or raw. Trader Joe’s frozen roasted corn works)
1 medium head of cauliflower, chopped
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper to taste
Cut cauliflower into florets. Cook in boiling water until tender, about 10 minutes. Drain.
Mash the cauliflower in a large wooden bowl when warm but not hot. Stir in cheese, corn, chives, egg, Panko, salt and pepper to taste.
Form the cauliflower mixture into patties about 3 inches across. An ice cream scoop helps the process. Let set in fridge an hour or so, or sprinkle some bread crumbs or Panko on the patties to firm them.
Over medium heat, coat the bottom of a skillet with the olive oil and melted butter.
Cook until golden brown and set, about 3-4 minutes per side. Keep each batch warm in the oven while you cook the rest.
Makes at least 12-15 patties