Description
These Spinach and Cheese Stuffed Cauliflower Patties are a delicious and healthy vegetarian snack or appetizer. Made with tender cauliflower, fresh spinach, ricotta, mozzarella, and Parmesan cheese, they are flavored with garlic and onion powders and pan-fried to a crispy golden brown. Perfect as a low-carb alternative to traditional patties, they are easy to prepare and great for a nutritious meal or party finger food.
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
Binders and Seasonings
- 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
For Cooking
- 2 tablespoons olive oil or cooking spray
Instructions
- Prepare Vegetables: Steam the cauliflower florets until tender but not mushy. Drain thoroughly and let them cool slightly. Finely chop the cauliflower by hand or pulse it briefly in a food processor until it has a rice-like texture. Wilt the fresh spinach in a hot pan over medium heat until just collapsed, then squeeze out any excess moisture to prevent sogginess in the patties.
- Mix Ingredients: In a large mixing bowl, combine the chopped cauliflower, cooked and drained 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 while mixing to create a cohesive mixture that holds together when shaped.
- Form Patties: Using clean hands, shape the mixture into evenly sized patties about two to three inches in diameter and roughly 1/2 to 3/4 inch thick. Arrange the patties on a parchment-lined plate or tray to prevent sticking, and keep them ready for cooking.
- Cook Patties: Heat olive oil in a non-stick skillet over medium heat. Carefully place the patties into the pan, cooking each side for 3 to 4 minutes until golden brown and crispy. Alternatively, preheat the oven to 400°F (200°C) and bake the patties on a lined baking sheet for 20 minutes, flipping them halfway through baking for even crispiness.
Notes
- For a gluten-free version, use almond flour instead of breadcrumbs.
- You can bake the patties if you prefer a less oily option or want to prepare a larger batch at once.
- Make sure to squeeze out as much moisture from the spinach and cauliflower as possible to ensure firm patties.
- Serve with a side of marinara sauce or a yogurt-based dip for extra flavor.
- These patties can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven.
