Cauliflower Cakes (Adapted from Veg Times)1 medium cauliflower, cut into florets
2 cups panko breadcrumbs, divided - you may need a little more depending
1/3 cup crunchy cashew butter
1/2 cup finely chopped green onions
2 tablespoons canola oil
Over a large pot of boiling water, use a steamer insert to steam the florets until very tender - about 10 minutes. Place in a medium bowl and mash until just small bits remain.
Mix in 1 1/2 cups breadcrumbs, cashew butter and green onions. Season the mixture with salt and pepper to taste. You are looking for the mixture to hold together - if needed, stir in more breadcrumbs until it reaches that consistency.
Evenly divide the mixture into 12 portions and shape each into a 1/2" thick patty. Place remaining breadcrumbs on a plate and lightly coat each side of the patties.
In a large skillet, heat 1 tablespoon oil over medium heat. Add 6 patties and cook until golden on each side, about 5 minutes per. Move the patties to a plate lined with paper towels - repeat with remaining patties and oil.
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never thought to use something like cashew butter as a binder.
ReplyDeleteOne of my daughter's is allergic to eggs.
Looks great, keep up the great work, I enjoy reading this blog!
Andy - I was surprised at how well it worked to keep them together. They were so good!
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