Cauliflower Patties (Blumenkohl Frikadellen) – Low Carb & Delicious!

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Introduction

These Cauliflower Patties, inspired by the German Blumenkohl Frikadellen, are the perfect low-carb answer to traditional meat patties. Golden on the outside, soft and flavorful on the inside, they’re made from finely grated cauliflower, eggs, cheese, and herbs. Whether you’re looking for a vegetarian dinner, a healthy snack, or a meal-prep favorite, these patties are satisfying, light, and totally crave-worthy.

They’re pan-fried to crispy perfection and pair beautifully with dips, salads, or roasted vegetables. Easy to make, budget-friendly, and loaded with flavor—this is the kind of recipe you’ll come back to again and again.

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Ingredients Overview

Cauliflower
The base of the recipe. Use fresh cauliflower, grated or pulsed in a food processor into a fine “rice.” Make sure to steam and squeeze out any excess moisture before mixing to avoid soggy patties.

Eggs
Help bind the mixture together and keep the patties firm during cooking. Two medium or large eggs are typically enough for one medium head of cauliflower.

Grated Cheese
Adds richness and helps hold the patties together. Gouda, cheddar, or parmesan all work well. Use what you love!

Almond Flour or Ground Sunflower Seeds
A low-carb alternative to breadcrumbs. Adds structure and makes the patties gluten-free. You can also use ground oats if carbs aren’t a concern.

Onion & Garlic
Grated onion or finely chopped sautéed onion adds moisture and flavor. Garlic boosts the overall taste.

Fresh Herbs
Chives, parsley, or dill bring color and freshness. Use what’s in season or what you have on hand.

Seasonings
Salt, pepper, and a pinch of nutmeg or paprika add depth. Don’t skip the seasoning—it’s key to making the patties flavorful.

Oil for Frying
Use olive oil or avocado oil to crisp up the patties in the pan.

Optional Add-ins

• Crushed red pepper for heat
• Finely diced bell peppers or carrots for extra texture
• A spoonful of mustard for tang

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Step-by-Step Instructions

1. Prep the Cauliflower
   Cut 1 medium head of cauliflower into florets. Pulse in a food processor or grate finely to create a rice-like texture. Steam or microwave for 5–7 minutes until soft. Let cool slightly, then place in a clean kitchen towel and squeeze out as much moisture as possible.
2. Mix the Ingredients
   In a large bowl, combine:
   • Cooked, squeezed cauliflower (about 2 cups packed)
   • 2 eggs
   • ½ cup grated cheese
   • ¼ cup almond flour
   • 1 small grated or finely chopped onion
   • 1 minced garlic clove
   • 2 tbsp chopped fresh herbs
   • Salt and pepper to taste

   Mix well until the mixture holds together. If it feels too wet, add a little more almond flour.

3. Form the Patties
   Shape into small patties, about 2–3 inches wide and ½ inch thick. You should get 8–10 patties.
4. Pan-Fry Until Golden
   Heat a thin layer of oil in a non-stick skillet over medium heat. Add patties and cook 3–4 minutes per side, or until golden brown and firm. Don’t overcrowd the pan—cook in batches if needed.
5. Drain and Serve
   Transfer to a paper towel–lined plate to absorb excess oil. Serve hot with your favorite dip or sauce.

Common Mistakes to Avoid

• Not squeezing out enough moisture from cauliflower: leads to soggy patties
• Skipping the pan preheat: ensures even browning
• Overcrowding the pan: makes them steam instead of crisp

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Tips, Variations & Substitutions

Tips

• Let the mixture rest 5–10 minutes before forming patties to allow it to firm up
• Use a cookie scoop to keep patties even in size
• Add a sprinkle of cheese on top before flipping for an extra crispy crust

Flavor Variations

• Mediterranean: Add feta, oregano, and chopped spinach
• Spicy: Stir in chili flakes and a pinch of cayenne
• Italian-Inspired: Use mozzarella, basil, and sun-dried tomatoes

Substitutions

• Swap almond flour with oat flour or breadcrumbs (if not low carb)
• Vegan? Use flax eggs and dairy-free cheese
• Use frozen cauliflower rice—just thaw and squeeze dry before using

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Serving Ideas & Occasions

Cauliflower Patties are incredibly versatile. Serve them:

• With a side salad for a light, healthy lunch
• In wraps or pita pockets with tzatziki or hummus
• As a burger alternative on a bun or lettuce wrap
• For breakfast with a poached egg on top
• As an appetizer with yogurt dip, sour cream, or garlic aioli

They’re great for meal prep and taste delicious both warm and cold.

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Nutritional & Health Notes

Per 2 patties (based on 8 total):

• Calories: 180–220
• Protein: 8–10g
• Carbs: 5–7g
• Fat: 14–17g
• Fiber: 2–3g

These patties are:

• Low-carb and keto-friendly
• Gluten-free (if using almond flour)
• High in fiber and vitamins from cauliflower
• Rich in protein and calcium from cheese and eggs

Great for anyone reducing carbs or looking for a wholesome, veggie-packed meal.

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FAQs

Can I bake these instead of frying?
Yes. Bake at 400°F (200°C) for 20–25 minutes on a parchment-lined tray, flipping halfway. Brush lightly with oil for crispness.

Can I freeze them?
Definitely. Cooked patties freeze well. Let cool, then freeze on a tray before transferring to a bag. Reheat in a skillet or oven.

Can I use frozen cauliflower?
Yes. Use riced frozen cauliflower. Thaw completely and squeeze dry before mixing.

What dip goes best with them?
Try garlic yogurt sauce, sour cream with herbs, spicy mayo, or tzatziki.

Can I make them vegan?
Yes. Use 2 flax eggs (2 tbsp ground flax + 6 tbsp water) and dairy-free cheese or nutritional yeast.

How do I keep them from falling apart?
Make sure the cauliflower is dry, and don’t skip the binding ingredients like egg and flour. Chill the mixture if it’s too loose.

Are they good cold?
Absolutely! They make a great cold lunch or snack from the fridge.

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