Cauliflower croquettes

These cheesy cauliflower croquettes will be a hit with children and adults alike. Serve three for an adults portion or one to two for a child.

SERVES 10
TIME TO MAKE 45 - 1 hour
MEAL TYPE Lunch
SERVES 10
TIME TO MAKE 45 - 1 hour
MEAL TYPE Lunch

Method

  1. Soak the currants in water for 30 minutes
  2. Cut the cauliflower into florets and boil until tender, drain
  3. Heat a large pot and gently cook the onion with the oil
  4. When the onion is soft add the cauliflower, drained currants and chopped nuts
  5. Continue to cook and mash with a fork or potato masher until it is a pulpy texture
  6. Remove from heat and allow to cool
  7. Heat oven to 220C
  8. Once cool, add remaining ingredients and mix thoroughly
  9. Roll into egg shapes or quenelles 
  10. Place on baking tray and bake for approximately 15 minutes or until golden brown
  • 30 g
    currants
  • 460 g
    cauliflower
  • 125 ml
    onion, finely diced
  • 30 g
    vegetable oil
  • 35 g
    toasted nuts or seeds, chopped
  • eggs
  • 60 g
    breadcrumbs
  • 130g 
    edam cheese, grated
  • 5 g
    fresh herbs, chopped
  • 10 g
    ground spices, eg- paprika, fennel, pepper
Per serve
  • Energy
    582kJ
  • Total Fat
    8.5g
  • Saturated Fat
    3.2g
  • Total Carbohydrate
    8.9g
  • Sugars
    4.2g
  • Dietary Fibre
    1.4g
  • Sodium
    144mg

Method

  1. Soak the currants in water for 30 minutes
  2. Cut the cauliflower into florets and boil until tender, drain
  3. Heat a large pot and gently cook the onion with the oil
  4. When the onion is soft add the cauliflower, drained currants and chopped nuts
  5. Continue to cook and mash with a fork or potato masher until it is a pulpy texture
  6. Remove from heat and allow to cool
  7. Heat oven to 220C
  8. Once cool, add remaining ingredients and mix thoroughly
  9. Roll into egg shapes or quenelles 
  10. Place on baking tray and bake for approximately 15 minutes or until golden brown