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Time
30 min
Serving
6 persons
Calories
162
A ketogenic-friendly version of traditional potato latkes using cauliflower instead.
Ingredients
- cauliflower florets: 4 cup (fresh)
- olive oil: 1 Tbsp
- minced yellow onion: 0.75 cup
- almond meal: 0.5 cup
- large eggs: 2 piece (lightly beaten)
- chopped fresh parsley: 2 Tbsp
- salt: 1 tsp
- black pepper: 0.5 tsp
- coconut oil: 2 Tbsp
Metric Conversion
Stages of cooking
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Place cauliflower florets in the bowl of a food processor and pulse until "rice" is formed.
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Transfer to a medium microwave-safe bowl and microwave on high for 2 minutes. Allow to cool and then transfer cauliflower to a nut milk bag or cheesecloth and squeeze out excess moisture. Put drained cauliflower back in bowl.
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Add olive oil to a medium skillet and heat over medium heat. Add onions and cook until caramelized, about 5 minutes. Transfer onions to bowl with cauliflower.
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Add remaining ingredients except coconut oil to bowl and use your hands to mix thoroughly. Form mixture into patties and set aside.
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Heat coconut oil in the same skillet over medium-high heat. Add latke patties and cook until golden brown, about 3 minutes on each side.
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Serve with topping of your choice.
