| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Servings |
serves
|
Ingredients
- 1 cup cauliflower 100 grams
- 1/4 red onion, diced 25 grams
- 1 tbsp fresh parsley, chopped 5 grams
- 1/4 cup almond meal 37.5 grams
- 1 free-range eggs 50 grams
- 2 tbsp reduced-fat cheddar cheese, grated 40 grams
- salt
- Pepper
- 1 tbsp extra virgin olive oil 20 mls
- 3 tbsp reduced-fat Greek natural yoghurt 60 grams
Ingredients
|
|
Instructions
- Place cauliflower in a food processor and pulse until coarse and resembles rice. Place in bowl.
- Heat a quarter of the oil in a frypan over medium heat. Add onion and cook for 12 minutes, or until translucent.
- Add the cooked onion to bowl with the cauliflower. Add parsley, almond meal, egg and grated cheese and stir to combine well. Season with salt and pepper.
- Place the remaining oil in the frypan over medium-high heat and add spoonfuls of the cauliflower batter so you have 2 cauliflower pancakes per serve. Press the batter with a spatula so it’s about 2cm thick.
- Cook for approximately 5 minutes, until golden on the bottom. Then flip and cook for another 1-2 minutes on the other side until cooked through.
- Serve 2 cauliflower pancakes with a dollop of Greek yoghurt per serve.
Recipe Notes
250 calories per serve