About
These cauliflower hash browns have a Middle Eastern inspired twist with aromatic spices and earthy tahini.
These make a great alternative breakfast with a fried egg or a side to roasted chicken or lamb.
Ingredients
- 2 ½ cup cauliflower rice
- 1 teaspoon cumin, ground
- 1 teaspoon spices coriander seed or ground
- 1 clove garlic
- 1 tablespoon olive oil
- 1 tablespoon tahini
- 1 medium raw egg whole
- 1 tablespoon, chopped red onion
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Heat the olive oil in a small pan over a low/ medium heat. Finely dice the onion and add to the pan, sweating until tender. Mince the garlic and add to the onion, cooking gently for a minute more.
- Add the cauliflower rice to a large mixing bowl. Add the cooked onion and garlic , tahini, spices, salt and pepper. Mix everything together well to combine. Add the egg and mix well to bind.
- Lightly oil a non stick frying pan over a medium/high heat. Divide the cauliflower mixture into four even portions with your hands, creating patties roughly 1 cm thick. Add two patties to the pan at a time, cooking until golden brown on one side – about 2 minutes.
- Flip and cook the second side until crisp and golden. Add a little extra oil to the pan if required to prevent burning and repeat with the remaining patties.
Nutrition Facts
- Servings: 2
- Calories: 183.3kcal/767.0kJ (per serving)
- Fat: 14.1g (per serving)
- Carbs: 10.1g (per serving)
- Protein: 7.3g (per serving)
