One of my favorite dishes as a child in Hungary was deep-fried meatballs. These delicious little treats were typically put on top of a thick vegetable stew, but we used to sneak them from the kitchen just to snack on them whenever we could. This cauliflower meatball (fasirt) is inspired by the flavors of that Hungarian dish.
Ingredients
1 head cauliflower
2 cloves garlic
2 tbsp minced onions
2 tsp Hungarian paprika
0.5 tsp black pepper
0.5 cup breadcrumbs
2 eggs
salt
Preparation
Preheat the oven to 375F. Pull the cauliflower into florets and distribute onto a pan. Spray lightly with oil. Season with salt and pepper. Bake until browned.
Add seasoning, breadcrumbs, eggs. Mix well and set asidfe for 15 minutes.
Cook 2-inch discs in a nonstick pan with a light coating of oil on medium heat, until golden on the outside.
Serve warm with a yogurt dipping sauce.
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