Meatballs and kebabs
Cauliflower patties are a meatless homemade patty: boiled cauliflower is mashed, bound with white cheese, egg, and breadcrumbs, then pan-fried. Unlike mücver-style fritters, the cauliflower is boiled rather than grated, and the mixture is shaped by hand instead of spooned into the pan. Boil the cauliflower only until a fork can pierce it; overcooked cauliflower holds water and the patties may fall apart in the oil.
Trim off the leaves and thick stem, then separate the cauliflower into florets and finely chop the stems as well. Swish the florets in salted water and rinse.
Add the florets to boiling salted water and boil for 8–10 minutes, until a fork pierces the stem easily. Drain in a colander.
Mash the cooled cauliflower with a fork or potato masher until chunky, like a coarse purée. Do not make it completely smooth; leave some texture in the patties.
Mix the cauliflower with crumbled white cheese, egg, breadcrumbs, finely chopped scallions and dill, salt, black pepper, and Turkish red pepper flakes. The mixture is ready when it holds its shape in your palm; if it spreads, add another spoonful of breadcrumbs.
Divide the mixture into 16 portions and shape them into flat patties 1.5 centimeters thick. Dredge in flour and shake off the excess.
Pour oil to a depth of 1 centimeter in a skillet and heat over medium. Fry the patties in batches for 3–4 minutes per side, until deeply golden, then transfer to paper towels. Use a wide spatula to turn them; the centers are soft.
Let the boiled cauliflower drain in a colander until the steam subsides and it cools slightly. Mashing it while hot can cook the egg and keep the mixture from binding.
Karnabaharı haşladıktan sonra süzgeçte bekletip suyunu almak gerekiyor, sulu karnabaharla harç tavada dağıldı. Harcı kızartmadan önce buzdolabında yarım saat dinlendirdim, soğuyan harç tavada şeklini koruyor.
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