Air Fryer Cauliflower Cheddar Cakes with Warm Cucumber Dill Relish

Instructions

1. 1

   Preheat the air fryer to 375°F / 190°C for 3 minutes.

2. 2

   Place the grated cauliflower in a clean kitchen towel or cheesecloth and squeeze very well to remove as much moisture as possible. Transfer it to a large bowl.

3. 3

   Add the grated cheddar, beaten egg, panko, chives, parsley, garlic, Dijon mustard, 3 g (1/2 tsp) salt, black pepper, smoked paprika, and 15 ml (1 tbsp) olive oil to the bowl with the cauliflower. Mix until the mixture holds together when pressed.

4. 4

   Divide the mixture into 8 equal cakes and press them firmly with your hands so they keep their shape.

5. 5

   Brush or spray the air fryer basket with a little oil. Arrange the cakes in a single layer, leaving space between them. Cook at 375°F / 190°C for 7 minutes.

6. 6

   Open the air fryer, carefully flip the cakes, and cook for 6 to 8 minutes more at 375°F / 190°C, until golden and firm.

7. 7

   While they cook, make the warm relish. Heat the remaining olive oil in a small skillet over medium heat. Add the shallot and cook for 2 minutes until softened.

8. 8

   Stir in the cucumber, dill, white wine vinegar, honey, the remaining 2 g (1/2 tsp) salt, and the red pepper flakes if using. Cook for 1 to 2 minutes, just until the cucumber is warmed through but still textured.

9. 9

   Serve the cakes hot with the warm cucumber dill relish spooned over the top or on the side.