Do you remember when you were a little baby that song patty cake patty cake a baker’s man? Roll them and roll them and throw them in the pan! Well this recipe is that easy! There are patties, you don’t have to roll them even!
Four ingredients, I can blink and they are ready to cook and flipping awesome, turn them over and they are done and ready to eat! It takes me a lot longer to tell you about them then to make so maybe I should just go make some more! What am I talking about? Cauliflower Cheddar Jalapeño patties!
If you don’t like spicy food then leave out the jalapeños perhaps throw in a bit of cayenne pepper to give them a bit of zip? The backstory of this recipe is that I make cheddar jalapeño bread that is sooo good! I like making it when the weather gets cloudy and cool and there is the hint of rain in the air, which is today’s weather. Of course, I like baking any kind of bread in this weather.
It just feels perfect for bread baking. Well, instead of creating a carb feast I decided to figure out something else with the cheddar and jalapeños so Cauliflower Cheddar Jalapeño Patties were born. You could make these into small fritter size and they would be a marvelous appetizer for the holidays.
Bobbie, my daughter-in-law keeps organic riced cauliflower in the freezer so that it is ready for creating different recipes.
I find for this recipe having it pre-frozen was nice, because I set it some out on a paper towel to unthaw and it drains excess liquid from the cauliflower. I used jarred jalapeños; you can also use fresh just deseed and devein them to keep the flavor mild. Ok, go make them and let me know what variation you tried. Enjoy!
Cauliflower Cheddar Jalapeño Patties
Riced cauliflower, cheddar cheese, minced jalapeño peppers create super quick and yummy patties
- 1-1/2 cups riced cauliflower
- 2/3 cup grated cheddar cheese
- 2 tablespoons chopped Mezetta jalapeños "tamed" ones are not so spicy
- 1 egg
- 1 tablespoon olive oil for sauteing
Put the riced cauliflower on paper towel to drain it of any excess moisture
Mix all ingredients except olive oil in small bowl.
Scoop 1/2 cup size patties onto oiled cast iron skillet, cook over medium high heat (7) until lightly brown, flip and cook other side. Approximately 2 minutes each side.
Serve in sandwich or on a bed of organic baby greens. Enjoy!
Because of the salt in the cheddar cheese no additional kosher salt is needed.
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