120 min.
Cauliflower croquettes with curry
An original idea to prepare cauliflower!
Delicious cauliflower croquettes from the oven. Crispy on the outside, soft inside. A simple recipe for a tasty and light dish, without a lot of fat, but with lots of flavour.
60 min.
Ingredients
for 4 persons
500 g cauliflower
2 boiled potatos (ca. 300 g)
1 egg yolk
40 g Parmesan cheese
1 teaspoon curry powder
Chopped parsley
2-3 tablespoon breadcrumbs
Olive oil
Salt
Pepper
500 g cauliflower
2 boiled potatos (ca. 300 g)
1 egg yolk
40 g Parmesan cheese
1 teaspoon curry powder
Chopped parsley
2-3 tablespoon breadcrumbs
Olive oil
Salt
Pepper
Preparation
Blanch the cauliflower florets for about 10 minutes until they are soft. Then drain them.
Drain the cauliflower very well and try to remove as much water as possible. Then place the cauliflower in a bowl together with the peeled potatoes and mash them with a fork. Add the egg yolk, Parmesan cheese, curry, parsley, olive oil, salt and pepper.
Knead everything with your hands until you get a homogeneous mass. With freshly moistened hands, form croquettes the size of a tangerine. Put them on a plate with plenty of breadcrumbs and cover them evenly with breadcrumbs.
Place the croquettes on a baking tray lined with baking paper and bake at 200°C for 25 minutes. Remove from the oven and serve.
Recipe from Il Cucchiaio d'Argento
A treasure of authentic Italian cuisine
Il Cucchiaio d'Argento is the food blog with most followers in Italy and a point of reference for passionate cooks. Il Cucchiaio d'Argento can draw on an immense collection of recipes and is divided into different topics about the world of food that range from classic recipes of the traditional Italian cuisine and new trends to reviews of Italy’s best restaurants and inspirations for our daily life.
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120 min.
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