I stood in the bungalow kitchen, staring at the cauliflower glowering at me from the chopping board, I was trying not to make soup. And I stared, and I stared… maybe I should make soup… my brain eventually creaked into life, and I made these delicious patties.
1 medium cauliflower, cut into florets
1 ear of corn
1 apple, grated (no need to peel)
130g of polenta
a grating of nutmeg
1/4 tsp garlic powder
1 tsp onion powder
1/2 tsp english mustard powder
500 ml soy milk
125 ml water
5 tbsp oil
You will need a large oven tray, I used one 30 x 20 cm, and cooked them in 2 batches.
Preheat the oven to fan 180 c.
First cook the cauliflower and corn. I did mine in the microwave, the cauliflower for 2 min 30, and the corn (I cut it in half first), for 2 min. Remove the corn kernels from the cob. Smush the cauliflower up a bit and add the corn, apple, nutmeg, garlic powder and onion powder. Give it a good mix.
Put 2.5 tbsp of the oil on the tray and place it in the oven to heat up.
For the polenta, put it in a saucepan with the (cold) soy milk, mustard powder, and some salt and pepper. Turn the heat on low, and whisk until thickened, 5-8 minutes, adding the water if needed. It should be a fairly stiff polenta, as otherwise the moisture from the vegetables can make the mixture too wet.
Add the cauliflower mix to the polenta and combine.
Drop spoonfuls of the mixture (about 9) onto the hot tray and cook for 10 minutes. Carefully flip them over and put them back in the oven for another ten minutes. Remove the patties. Add the rest of the oil to the tray and give it a couple of minutes in the oven to heat through. Spoon the rest of the mixture out and cook as before.
Makes around 18.
I like to eat them with salad or veggies and baked beans, or as a burger. They’re lovely cold too for snacking…