in Africa

Tunisian cauliflower meatballs

updated

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Ingredients for 4 servings:

  • 500 g minced meat, half beef, half lamb
  • 500 g cauliflower, cut into florets
  • 1 egg(s)
  • 1 bunch of flat-leaf parsley
  • 100 g Parmesan, grated
  • 1 tsp harissa
  • salt and pepper
  • Paprika powder, hot
  • some flour, for dusting
  • Oil, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Cook the cauliflower until soft and mix with the minced meat. Crush any remaining stems. Add the egg, Parmesan cheese, and harissa. Pick the leaves off the parsley, chop them finely, and add them to the minced meat mixture. Season carefully with salt, pepper, and paprika. You can add a little more harissa to taste, but be careful, the harissa only really comes through when it’s warm. Form the mixture into patties, dust with a little flour, and fry slowly in hot fat. These patties are a delicacy that’s a hit at any party. We pretty much only eat this version these days.

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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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