Southwestern Cauliflower Cakes - 8g Carbs, 1g Fiber, 1g Sugar
From: Canadian Living Magazine: May 2015 - By The Canadian Living Test Kitchen
A dollop of sour cream adds just the right amount of zip to these tasty veggie-packed cakes. Pair with a simple arugula salad and serve with lime wedges.
Prep time: 35 min
Total time: 35 min
Portion size: 12 cakes
4 cups (1 L) bite-size cauliflower florets, (about half a head)
2 eggs
1 Tbsp (15 mL) grainy mustard
1 tsp (5 mL) chili powder
1 clove garlic, finely grated or pressed
1/4 tsp (1 mL) each salt and pepper
3/4 cup (175 mL) dried bread crumbs
1/2 cup (125 mL) frozen corn kernels
2 Tbsp (30 mL) chopped fresh chives
2 Tbsp (30 mL) olive oil
1/3 cup (75 mL) light sour cream
In covered steamer basket set over saucepan of boiling water, steam cauliflower until tender, about 5 minutes. Transfer to large bowl. Using potato masher, mash until cauliflower resembles coarse crumbs. Set aside.
In separate bowl, whisk together eggs, mustard, chili powder, garlic, salt and pepper. Add cauliflower, bread crumbs, corn and half of the chives; stir until well combined. Shape by 2 Tbsp into twelve 1-1/2-inch (4 cm) wide patties.
In large nonstick skillet, heat oil over medium heat; working in batches, cook patties, flattening with spatula and turning once, until browned and heated through, about 6 minutes.
Top with sour cream and remaining chives.
Portion size: 12 cakes
Serving Size: 1 cake
Nutrition per Serving: 83 Calories, 5g Total Fat, 1g Sat Fat, 33mg Cholesterol, 3g Protein, 8g Carbs, 1g Dietary Fiber, 1g Sugar, 136mg Sodium, 107mg Potassium
Calcium: 3% - Iron: 5% - Vitamin: A 3% - Vitamin: C 25% - Folate: 14%
Posted by: chefgloria1030@yahoo.com
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