Enjoy these cauliflower fritters with cheese accompanied by a stewed pasilla sauce that adds much more flavor. This easy recipe is ideal for meatless Mondays or any day you're looking to eat more vegetables. Take advantage of this easy and quick step-by-step guide to get out of a meal crunch and learn how to make cauliflower fritters with cheese.
In a small pot over medium heat, cook the cauliflower with salt for 20 minutes, or until very soft. Drain, chop into very small pieces, and set aside.
In a bowl, mix the cauliflower with the egg, manchego cheese, and corn starch, seasoning with salt and pepper.
In a skillet with oil over medium heat, add a ladle of the previous mixture, forming a fritter, and cook for 3 minutes on both sides, or until they are golden brown enough. Set aside.
For the sauce, blend the tomato with the pasilla chili, onion, garlic, and chicken broth.
In a small pot over medium heat, heat the oil and sauté the sauce, add the epazote, season with salt and pepper, and cook until it changes color and has a slightly smooth consistency.
Serve the fritters drenched in the pasilla sauce and garnished with epazote.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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