A dollop of sour cream adds just the right amount of zip to these tasty veggie-packed cakes. Pair with a simple arugula salad and serve with lime wedges.
- Prep time 35 minutes
- Total time 35 minutes
Ingredients
Method
In covered steamer basket set over saucepan of boiling water, steam cauliflower until tender, about 5 minutes. Transfer to large bowl. Using potato masher, mash until cauliflower resembles coarse crumbs. Set aside.
In separate bowl, whisk together eggs, mustard, chili powder, garlic, salt and pepper. Add cauliflower, bread crumbs, corn and half of the chives; stir until well combined. Shape by 2 tbsp into twelve 1-1/2-inch (4 cm) wide patties.
In large nonstick skillet, heat oil over medium heat; working in batches, cook patties, flattening with spatula and turning once, until browned and heated through, about 6 minutes.
Top with sour cream and remaining chives.
Makes 12 cakes.
Nutritional facts per cake: about
- Fibre 1 g
- Sodium 136 mg
- Sugars 1 g
- Protein 3 g
- Calories 83.0
- Total fat 5 g
- Potassium 107 mg
- Cholesterol 33 mg
- Saturated fat 1 g
- Total carbohydrate 8 g
%RDI
- Iron 5.0
- Folate 14.0
- Calcium 3.0
- Vitamin A 3.0
- Vitamin C 25.0
