I had immense fun making these today, amidst the hustle and bustle of normal home routine, I had to explain to my 9 year old the ins and outs of flax flour and why I was adding nuts and seeds into cauliflower and had him running away when he saw me adding the carrots!
All in all it was a productive recipe try out. Having made these before with baby marrow and my juicing left overs, with almost similar herbs and spices, but using almond flour and eggs to bind, these turned out so much more lighter and fluffier and with a hint of nuttiness as compared to the density caused by the almond flour.
These low carb cauliflower patties are amazing tasting, packed with additional fibre with the addition of the flax flour (flax contains essential omega 3 acids, plays an anti-inflammatory role in our systems and if used daily, it metabolises oestrogen in a safer form). Added to pancakes, flax flour makes them fluffier and nuttier tasting, it also works well in smoothies and sprinkled over cereals or yogurts for those who include it in their diets.
The addition of Pistachio nuts and carrot to this patty or fritter rounded this off amazingly well with the combination of herbs and spices. I found that these low carb, moderate protein patties can be eaten on their own with a dip or salad or protein of choice and may be also used as “burger buns” in between which you can have carte blanche in how you choose to fill them. The herbs, spices and seasoning may be altered and tempered to suit individual tastes – however, I favour the spicy mix of indian spices, flavourful fresh coriander and green chilli. I found that cooking them in olive oil works better than the coconut oil and while the coconut oil adds additional nutty flavours to the patty, it is quickly absorbed by the ingredients.
A low carb crunchy and nutritious fritter or patty, which also makes a great snack or lunch box treat and is filling too!
Optional: Fresh green chilli finely chopped
- Cut cauliflower into little florets and add to the bowl of your food processor. Process by pulsing until cauliflower has the texture of grains of rice. Transfer to a large mixing bowl.
- Add the rest of the ingredients and mix until well combined.
- Heat olive oil or coconut oil, to a non-stick frying pan and carefully drop about ¼ of a cup of the mixture for each pattie.
- Cook three or four patties at a time for 4 – 5 minutes on each side, until golden brown, then keep them warm while you cook the remaining fritters. Aluminium foil works well.
- Serve warm, sprinkled with a dash of fresh lime juice, with a protein if preferred, a dip or a crisp salad. They also taste good when they’re cold and provide a nutritious low carb snack too.