John Myers
Cauliflower Patties on Mashed Potatoes and Spinach with Curry Keese Sauce
The perfect cauliflower patties on mashed potatoes and spinach with curry keese sauce recipe with a picture and simple step-by-step instructions.
- 1,5 kg Cauliflower fresh
- 5 tbsp Soy flour
- 3 tbsp Food starch
- 6 tbsp Soy milk liquid
- Salt, nutmeg
- 400 g Potatoes
- 2 tbsp Soyananda sour cream
- Nutmeg
- 6 blocks Frozen spinach leaves
- 1 Clove of garlic
- 1 Onion
- Salt, pepper, nutmeg
- 100 ml Water
- 2,5 tbsp Cheddar Style Spread Creamy Sheese (e.g. available at alles-vegetarisch.de)
- “Chop” the cauliflower in the kitchen machine or the Tupperware Quickchef so that it becomes crumbly but not mushy. Also works with the kitchen grater and a knife, but it takes longer. Mix all the ingredients for the patty and knead into a kind of dough. Put aside. So the soy flour and the cornstarch can still swell a little and create a better bond.
- Peel and dice the potatoes and cook in salted water. Peel and finely dice the onion and garlic, sauté in a little oil, add the spinach and simmer on a low heat with the lid on, stir in between.
- Heat high-temperature oil (I use special frying rapeseed oil) in a pan. Shape the cauliflower mixture into patties with damp hands and fry over medium heat. Keep the finished patties warm in the oven.
- When all the patties are cooked (should be about 12-15 St.), heat 100 ml of water in a saucepan and let the sheese melt in it. Stir in the curry powder. Drain the potatoes and let them evaporate briefly. Mash with the sour cream and nutmeg together with the potato masher. Season the spinach to taste. Serving.
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