Tunisian Cauliflower Cakes
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g minced, half beef, half lamb
- 500 g cauliflower, cut into florets
- 1 egg (s)
- 1 bunch parsley, smooth
- 100 g parmesan, rated
- 1 teaspoon harissa
- salt and pepper
- Paprika powder, hot pink
- some flour, for dusting
- Oil, for frying
Print Recipe
Pin Recipe Instructions
- Cook the cauliflower until soft and mix with the minced meat. Crush any remaining stems. Add the egg, parmesan and harissa. Pluck the leaves from the parsley, chop them into small pieces and add to the mince. Season carefully with salt, pepper and paprika. You can use a little more harissa if you like, but be careful, the harissa only really comes through when it is warm.
- Form meatballs from the mixture, dust with a little flour and slowly fry in hot fat.
- The meatballs are a delicacy that goes down well at every party. We actually almost only eat this variant.
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