Fish Patties with Cauliflower
Fish and cauliflower provide protein and fiber without a heavy flour base, while the creamy sauce makes the dish softer and more filling. The taste turns homestyle, gentle, and very suitable for a family low-carb dinner.
Boil the cauliflower (100 g) for 7-8 minutes after the water comes to a boil, then blend it to a coarse puree. For the fish, cod (250 g) works well here; chop it finely or pass it through a coarse grinder.
Mix the fish with the cauliflower, half of the egg (25 g), soft cheese (50 g), dried garlic (3 g), paprika (2 g), thyme (2 g), table salt (3 g), and black pepper (1 g). Leave the mixture for 15 minutes so it firms up.
Shape small patties and fry them in olive oil (30 g) for about 3 minutes per side. For the sauce, warm the 20% cream (150 g), green peas (50 g), and parsley (5 g) for 4-5 minutes until lightly thickened.
Serve the patties right away with the warm sauce over the top. If the mixture feels too soft, chill it for 10 more minutes instead of adding extra dry filler.
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