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Low-carb cauliflower polenta balls

updated

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Ingredients for 1 servings:

  • 425 ml water
  • 175 g polenta
  • 1 tbsp oat bran or oat flakes
  • 1 garlic clove(s)
  • e.g. salt and pepper
  • e.g. paprika powder
  • 60 g corn
  • 3 tbsp olive oil
  • 1 tbsp cornstarch
  • 200 g cauliflower, about half a small head

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 17 minutes

vegetarian, makes about 20 balls

Bring the water to a boil and whisk in the polenta, salt, paprika, oat bran, and pepper. Let it swell for 1 minute over low heat, stirring constantly. Remove from the heat and let stand with the lid closed for 5 minutes. Press the garlic and finely chop the cauliflower in a food processor. Stir the cauliflower, cornstarch, and starch into the polenta. Form into approximately 20 golf-ball-sized balls. Fry in a hot pan with oil for 5-6 minutes until crispy on all sides. Tip: Serve with a quark dip and a green salad, or as a side dish to meat dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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