Growing up, I hated cauliflower. My love for these Middle Eastern cauliflower patties, also known as mshat, developed in my mid-twenties and it was a deep kind of love. Mshat is delicious, filling, and pretty healthy. It’s a great vegetarian choice too. They remind me a bit of the red lentil patties I shared here before, similar concept but different taste. I got the recipe from my mom and made a yogurt sauce on the side. Don’t be as skeptical as I was growing up to eat these and don’t let the look of these fool you. They are packed with flavor and I am sure you will be grabbing a second and quite possibly a third.
What you need (makes about small 8 patties)
About a cup of bite sized chopped cauliflower
One medium onion or I used two green onions
A small bunch of parsley
2-3 garlic cloves crushed
4 eggs
2 tablespoon flour
1/2 teaspoon baking powder
1 tsp Salt
1 tsp Cumin
1 tsp Crushed red pepper flakes
1 tsp Black pepper
1-2 tsp olive oil
What you need to do
Cut cauliflower so they are bite sized
Boil in water but don’t overcook, you want them to be soft but not overdone because you will be pan frying them
Chop parsley and garlic
In a bowl, mix flour, parsley, garlic, baking powder, and all of your spices: cumin, crushed red pepper flakes, salt, and black pepper
In a separate bowl, beat eggs
Add eggs to your flour mixture
Mix well
Remove cauliflower from heat and add to your batter. Mix well. Add additional flour or eggs to make your batter thicker if needed
Heat 1 teaspoon of olive oil in a skillet
Spoon in cauliflower patty mixture in center of skillet
Keep an eye on it and flip it over a couple of times until it’s golden brown
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| {I recommend chopping up your parsley a little finer than this} |
Serve with this yogurt sauce and with pita and a splash of lemon juice!
