Budget Rice, Cauliflower and Onion Patties with Quick Lemon Yogurt Sauce

Instructions

1. 1

   1. In a large skillet, heat 1 tablespoon vegetable oil over medium heat. Add the onion and 1 chopped garlic clove, and cook for 4 to 5 minutes until the onion turns translucent. Add the grated cauliflower, 1/2 teaspoon salt, black pepper, and ground cumin; cook 5 minutes more, stirring, until the cauliflower loses some of its moisture. Let it cool slightly.

2. 2

   2. In a large bowl, combine the cooked white rice, the cauliflower-onion mixture, the beaten eggs, all-purpose flour, grated cheese, 1 tablespoon chopped parsley, and the zest of half the lemon. Mix well until you have a moist but shapeable mixture. Letting it rest for 5 minutes helps the flour absorb moisture.

3. 3

   3. With lightly damp hands, form 8 equal patties and gently flatten them.

4. 4

   4. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Cook the patties in batches for 4 to 5 minutes per side, until deeply golden and firm in the center. Adjust the heat if they brown too quickly.

5. 5

   5. For the sauce, combine the plain yogurt, the remaining garlic clove finely chopped, 1 tablespoon lemon juice, the remaining tablespoon of chopped parsley, and a pinch of salt in a small bowl. Stir until creamy.

6. 6

   6. If you want to keep the patties warm while finishing the batches, place them on a tray and hold them in the oven at 200 °F / 95 °C for a few minutes.

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   7. Serve the patties hot with the lemon yogurt sauce on top or on the side. If desired, add the remaining tablespoon of lemon juice just before serving for a brighter flavor.