Cauliflower Meatballs Recipe

Ingredients:

For the Meatball:
	Cauliflower (Small-sized)	1	Qty
	Dry Onion (Medium size)	1	Qty
	Garlic	1	Clove
	Egg	1	Qty
	Flour	1	Tbsp
	Crumbs Bread	1	Cup
	Parsley	1/2	Bunch
	Cumin	1	Tsp
	Salt	1	Tsp
	Black Pepper	1	Tsp

For the Sauce:
	Yogurt	1	Bowl
	Mayonnaise	1	Tsp (large)
	Garlic (crushed)	1	Clove
	Salt	1	Tsp

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Instructions:

1. Cut off the leaves and stems of the cauliflower. Run it through water and break it into small pieces and separate them into flowers. Take 1 tablespoon of salt, 1 tablespoon of apple cider vinegar in water in a deep bowl and let it sit for 10-15 minutes.
2. Cut off the root and hard stems of cauliflower. Separate flowers of the same size with your hand.
3. Drain and pour into a deep bowl. Add enough cold water to cover it. Add 1 tablespoon of salt and 1 tablespoon of vinegar and soak in this water for 10-15 minutes.
4. Take the vegetables out of the water (on the apparatus or colander you will put on a boiling pot of water) and cook them in the steam for 10 minutes, cover the lid and cook until they soften slightly.
5. If you are going to boil it in water, add 1 tea glass of milk to the boiling water.
6. In order for the meatballs not to be too floury, the cauliflower should not be as juicy as possible. Dry the excess water from boiled or steamed vegetables on paper towels.
7. Take the cauliflower in a deep bowl and mash well with a fork. Grate the onion, squeeze out the excess water in the palm of your hand and add it to the cauliflower.
8. Wash and dry the parsley, remove the stems and chop finely.
9. Crack 1 egg over the vegetables in the mortar bowl. Add chopped parsley, salt pepper, cumin, ground red pepper and 1 spoon of flour and mix.
10. Add the breadcrumbs little by little and knead until the mortar has the consistency of meatballs.
11. Cover the mortar with cling film and let it rest in the refrigerator for at least 1/2 hour.
12. Take egg-sized pieces from the rested mortar and form a round shape. Take 1 tea glass of breadcrumbs and spread on a flat plate, dip the Meatballs in breadcrumbs and prepare.
13. Heat the pan over medium heat and heat 2-3 tablespoons of oil. Fry the meatballs for 2-3 minutes until they turn golden.
14. Remove the fried meatballs on paper towels and remove excess oil.
15. For the sauce, add 2 cloves of crushed garlic, 1 teaspoon of mayonnaise and 1 teaspoon of salt to a bowl of yogurt and mix. If you wish, you can add finely chopped dill to the sauce.
16. Arrange the warmed meatballs on a serving plate and serve with yoghurt sauce or ketchup/mayonnaise. Enjoy your meal!

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Vegetarian Meatball Practical