Cauliflower vegetable patties

Ingredients

• 1000 ml water
• 1 teaspoon salt
• 200 g cauliflower florets
• 1/2 red onion (75 g)
• 2 spring onions (30 g)
• 1 medium carrot (60 g)
• 1 medium potato (150 g)
• 120 g drained canned mushrooms (about half a can)
• 15 g parsley
• 1 medium egg (50 g)
• 2 tablespoons flour (16 g)
• 1 teaspoon Vegeta
• 1/2 teaspoon ground ginger
• 1 teaspoon sweet paprika
• 2 tablespoons breadcrumbs
• 500 ml oil for frying
• 4 tablespoons breadcrumbs for coating

Preparation

1. Put 1000 ml water and 1 teaspoon salt in a saucepan. When the water boils, add the cauliflower and cook for 15-20 minutes, until a fork slides easily into the stem. 2. Drain and mash the cauliflower, then leave it to cool for 10 minutes. 3. Finely chop the red onion and spring onion. Grate the peeled carrot and potato on the small holes of a grater and squeeze them well. Drain and finely chop the mushrooms, then chop the parsley. 4. Mix the vegetables with the parsley, egg, flour, 2 tablespoons breadcrumbs, Vegeta, ginger and sweet paprika. The mixture should hold together when you scoop it up with a spoon. 5. Heat 500 ml oil in a pot. Wet your palms, shape about 12 patties and coat them in 4 tablespoons breadcrumbs. 6. Fry them in 3 batches for 3-4 minutes each, turning them, until golden brown on both sides. 7. Transfer them to paper towels.