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Cauliflower Cutlets Stuffed with Egg and Scallion
Cauliflower Cutlets Stuffed with Egg and Scallion
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Recipe Details:
This is a simple diabetic-friendly recipe for cauliflower cutlets with filling. It is an equally good fit for breakfast, lunch or dinner.
Step 1 Divide the cauliflower into inflorescences and put in a large saucepan with salted cold water. Leave for 15 minutes. Step 2 Put the inflorescences to boiling, salted water and boil until tender (about 15 minutes). Then remove from the saucepan, put in a bowl and cool. Step 3 Grind the cooked cauliflower either using a grater or in a blender. Put the grated cauliflower in a bowl. Step 4 Add 3 tbsp. of almond flour and salt to the bowl with the cauliflower. Knead well and let it stand for half an hour. Step 5 Prepare the filling: Boil the eggs, cool and knead with a fork. Then add the chopped scallions and mix well. Step 6 Form flat patties from the cauliflower mix with wet hands. Put the filling on each cutlet and form the cutlets. Step 7 Heat vegetable oil in a frying pan. Dip each cutlet in the remaining 1 tbsp. of almond flour and fry in oil for about 8 minutes until golden brown. Serve and enjoy!
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