Say goodbye to boring sides and hello to your new low-carb obsession! These Cheesy Bacon Cauliflower Patties are crispy on the outside, tender on the inside, and packed with savory flavor. Whether you’re following a keto diet or just looking for a delicious way to eat more veggies, these fritters are a guaranteed crowd-pleaser. They’re perfect as an appetizer, a side dish, or even as a clever bun for your favorite sliders!
Ingredients
• 2 lbs (907g) frozen cauliflower
• 4 strips bacon, diced
• ½ cup (75g) diced onion
• ¾ cup (84g) blanched almond flour
• 4 oz (113g) cream cheese, softened
• ¾ cup (85g) shredded cheddar cheese
• 2 large eggs
• 1 tsp (6g) fine sea salt
• ½ tsp (1g) ground black pepper
Instructions
1. Cook the Cauliflower: Bring a large pot of salted water to a boil. Add the frozen cauliflower and cook for about 8 minutes, or until very tender.
2. Cook Bacon & Onions: While the cauliflower boils, cook the diced bacon in a large skillet over medium-high heat until crispy, about 4-5 minutes. Use a slotted spoon to transfer the bacon to a large mixing bowl, leaving the rendered fat in the skillet.
3. Sauté the Onions: Reduce the heat to medium and add the diced onions to the bacon fat in the skillet. Cook until softened and translucent, about 4 minutes. Transfer the cooked onions to the bowl with the bacon.
4. Dry the Cauliflower: Drain the cooked cauliflower thoroughly. Transfer it to a clean kitchen towel or cheesecloth. Once cool enough to handle, twist and squeeze tightly to remove as much excess water as possible. This step is crucial for crispy patties!
5. Combine : Add the squeezed cauliflower to the bowl with the bacon and onions. Use a hand mixer or potato masher to break it down. Add the almond flour, softened cream cheese, cheddar cheese, eggs, salt, and pepper. Mix with a wooden spoon until everything is well combined.
6. Form the Patties: Using your hands, shape the mixture into patties about 3 inches in diameter and ¾ inch thick. The recipe should yield about 8-10 patties.
7. Fry the Patties: Reheat the skillet with the remaining bacon fat over medium-high heat. Working in batches, carefully place the patties in the skillet and fry for 3-4 minutes per side, until golden brown, crispy, and cooked through.
8. Serve: Transfer the cooked patties to a paper towel-lined plate to drain any excess grease. Serve warm with your favorite toppings like sour cream and chives.
Nutritional Information
• Nutrition Information
• Yield: 4 servings
• Serving Size: 2-3 patties
• Calories: 465
• Fat: 38g
• Protein: 22g
• Total Carbs: 11g
• Fiber: 4g
• Net Carbs: 7g
Pro Tips
• The secret to non-mushy patties is getting the cauliflower as dry as possible. Don’t skip the step of squeezing it in a cheesecloth or kitchen towel!
• Feel free to swap the cheddar for other cheeses like smoked gouda, pepper jack for a bit of a kick, or a mozzarella and parmesan blend.
• For perfect frying, don’t overcrowd the pan. Cook the patties in batches to ensure they have enough space to develop a beautiful golden-brown crust.
• These patties can be made ahead! Store cooked patties in an airtight container in the fridge for up to 4 days. Reheat in a skillet or air fryer for best results.
FAQ
Q: How do I prevent my cauliflower patties from being mushy
A: The most crucial step for crispy patties is to remove as much water as possible from the cooked cauliflower. After boiling, drain it and let it cool slightly. Then, wrap it in a clean kitchen towel or cheesecloth and squeeze tightly to wring out all the excess moisture before mixing it with the other ingredients.
Q: Can I use a different type of cheese
A: Absolutely! While the recipe calls for cheddar, feel free to experiment. Smoked gouda, pepper jack for a bit of spice, or a blend of mozzarella and parmesan would all be delicious substitutes.
Q: Can I make these cauliflower patties ahead of time
A: Yes, these patties are great for meal prep. Store cooked patties in an airtight container in the refrigerator for up to 4 days. For the best results and to restore their crispiness, reheat them in a skillet or an air fryer.
Q: Can I use fresh cauliflower instead of frozen
A: Yes, you can use fresh cauliflower. Chop a medium head of cauliflower into florets and boil them until very tender. The cooking time might be slightly different. Just be sure to follow the crucial step of draining and squeezing out all the excess water.
