Cauliflower Kotlet with Soured Cream and Dill
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Ingredients
- 1 cauliflower
- 40 g plain flour
- 2 eggs
- 90 g breadcrumbs
- 500 g new potatoes
- 100 ml soured cream
- 10 g fresh dill
Nutrition (per serving)
- Calories
- 346 kcal
- Protein
- 13.8 g
- Carbohydrate
- 48.6 g
- of which sugars
- 7.2 g
- Fat
- 9.8 g
- of which saturates
- 4.5 g
- Fibre
- 6.8 g
- Salt
- 0.69 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the cauliflower into four thick steaks through the core. Simmer in boiling water for 5-6 minutes until just tender, then drain and pat dry.
- 2
Coat each cauliflower steak in flour, then beaten egg, then breadcrumbs.
- 3
Boil the new potatoes for 15 minutes until tender, then drain.
- 4
Fry the cauliflower kotlety in a shallow layer of oil for 3-4 minutes each side until deep golden and crisp.
- 5
Mix the soured cream with the chopped dill and serve alongside the cauliflower kotlety and new potatoes.
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