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–+ servings
vegan Cauliflower Patties

Crispy Vegan Cauliflower Patties

Crispy on the outside, tender inside — these vegan cauliflower patties come together in 40 minutes with simple pantry ingredients. No eggs needed, naturally gluten-free, and perfect for lunch, dinner, or meal prep.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Choose Serving Size 8 patties

Equipment

  • Food processor
  • Large skillet

Ingredients 

For the patties:

  • 4 cups cauliflower florets, cooked
  • 1 cup silken tofu crumbles
  • 1 carrot finely grated
  • 1 onion finely chopped
  • ½ cup chives finely chopped
  • 2 Tbsp sesame seeds
  • 1 Tbsp olive oil

For the "egg" mixture:

  • 4 Tbsp chickpea flour or one egg for the vegetarian version
  • 8 Tbsp water
  • 1 Tbsp nutritional yeast
  • ⅕ tsp salt black salt is ideal
  • ⅓ tsp turmeric
  • ½ tsp pepper

For serving:

  • tzatziki sauce vegan or regular
  • 2 cups fresh green salad

Instructions

  • In a food processor, add all the ingredients for the egg mixture. Pulse a few times to combine and then set aside.
  • Finely chop the cooked cauliflower florets to a rice-like size. Discard and press out all of the liquid and then set aside.
  • Heat a skillet over medium heat.
  • Add olive oil, the chopped onions, and grated carrots. Sautee until fragrant for about 4 minutes. Set aside.
  • In a food processor add the cauliflower, tofu, cooked onion and carrots, chives, sesame seeds, and the egg mixture.
  • Pulse to incorporate in order to form a batter.
  • Form the cauliflower patties using a round cooking shape.
  • Fry in a heated skillet for about 6 minutes on each side, on medium.
  • Serve on a green arugula salad with tzatziki sauce.

Notes

To bake instead of fry: place on a lined tray, brush with olive oil, bake at 200°C (390°F) for 20-25 minutes, flipping halfway. For the vegetarian version, replace the chickpea flour egg mixture with 1 large egg.