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Cauliflower Cutlets Stuffed with Egg and Scallion

Cauliflower Cutlets Stuffed with Egg and Scallion

   

Cauliflower Cutlets Stuffed with Egg and ScallionCauliflower Cutlets Stuffed with Egg and Scallion


Recipe Details:
This is a simple diabetic-friendly recipe for cauliflower cutlets with filling. It is an equally good fit for breakfast, lunch or dinner.


Ingredients:
  • Cauliflower – 1 lb.
  • Almond flour – 4 tbsp.
  • Salt – to taste
  • Vegetable oil – 2 tbsp.
  • For stuffing:
  • Scallions (finely chopped) – 1 bunch
  • Egg – 2
Recipe Directions:
Step 1
Divide the cauliflower into inflorescences and put in a large saucepan with salted cold water. Leave for 15 minutes.
Step 2
Put the inflorescences to boiling, salted water and boil until tender (about 15 minutes). Then remove from the saucepan, put in a bowl and cool.
Step 3
Grind the cooked cauliflower either using a grater or in a blender. Put the grated cauliflower in a bowl.
Step 4
Add 3 tbsp. of almond flour and salt to the bowl with the cauliflower. Knead well and let it stand for half an hour.
Step 5
Prepare the filling: Boil the eggs, cool and knead with a fork. Then add the chopped scallions and mix well.
Step 6
Form flat patties from the cauliflower mix with wet hands. Put the filling on each cutlet and form the cutlets.
Step 7
Heat vegetable oil in a frying pan. Dip each cutlet in the remaining 1 tbsp. of almond flour and fry in oil for about 8 minutes until golden brown. Serve and enjoy!


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