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Cauliflower Balls with Yogurt Dip

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Cauliflower Balls with Yogurt Dip
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
0
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Ingredients

for
4
For the cauliflower balls
400 grams
5
1
400 grams
2
3 tablespoons
freshly ground Pepper
Sunflower oil (for frying)
For the dip
250 grams
1 tablespoon
freshly chopped Mint
Mint (for garnishing)

Preparation steps

1.

For the cauliflower balls, blanch the cauliflower florets for 1-2 minutes in boiling salted water, then rinse in cold water, drain well and chop finely. Rinse the scallions and slice into thin rings. Rinse and coarsely grate the zucchini. Rinse and peel the potatoes, grate coarsely and squeeze with a kitchen towel to absorb liquid. Strain the liquid and place the dry potatoes in a bowl. Mix with the zucchini, cauliflower, eggs, flour and about 2/3 of the scallions. Season with salt, pepper and nutmeg and form into balls, about 1-2 tablespoons each. Heat the oil in a large pan and fry the cauliflower balls for 2-3 minutes on all sides, until golden brown.

2.

For the dip, mix the yogurt with the remaining scallions and mint. Season with lemon juice and salt, and mix well. Pour into a small bowl and serve with the cauliflower balls, garnished with mint.