Enjoy the inaugural recipe in our new JNF #RecipeOfTheWeek series: Osi's summer cauliflower patties!
These cauliflower patties are light and crunchy, and fragrant with spices from Morocco. Osnat Lankri owns a catering business, Osi events, in Ofakim, a small town west of Be'er Sheva in the Negev. Her delicious cuisine reflects her Moroccan and Iraqi roots.
1 medium onion
1 small bunch of parsley
1 small bunch of cilantro
¼ of a cauliflower trimmed and cut into florets
1/2 cup bread crumbs
2-3 tablespoons all-purpose flour
1 teaspoon turmeric
2 teaspoon cumin
1 teaspoon sweet paprika
1/4 teaspoon cinnamon
Salt and black pepper to taste
Step 1. Add the onion, parsley, cilantro, and cauliflower in a food processor and chop finely.
Step 2. Transfer the chopped cauliflower, onion, and herbs to a bowl and add the eggs, breadcrumbs, flour, and spices. Mix with a spoon or a fork. Check for consistency – it should be the same consistency as a meatball. If necessary, adjust the consistency by either adding an egg and/or breadcrumbs.
Step 3. Form patties with your hands.
Step 4: Deep fry or pan fry on all sides and cook until done. You can also bake in the oven at 220 degrees for 20 minutes. Lay the patties on an oven plaque with non-stick spray.
Serve with olives, pita bread, and any dip you may choose. Shown served with Skhug1 and Matbucha2. Enjoy!
1. Skhug is a Middle Eastern hot sauce that originated in Yemeni cuisine and was brought to Israel by Yemenite Jews. The condiment is now a staple of Israeli cuisine.
2. Matbucha is a cooked dish of tomatoes and roasted bell peppers seasoned with garlic and chili pepper. In Israel, it is sometimes referred to as "Turkish salad," although it was brought to Israel by new immigrants from Morocco, Tunisia, Algeria, and Libya.
Learn more about the JNF's Blueprint Negev initiative, which to date has brought 110,000 new residents to Be'er Sheva and the Negev as part of a plan to settle 500,000 in the region in the coming decade.