Who doesn't love the combo of cheese, bacon, sour cream, and chives with a fluffy white vegetable? These cakes are a low-cal version of loaded potato cakes using coconut oil for frying for added health benefits.
These take a little more effort and time, but they're a perfect healthy version of comfort food that would take just the same amount of time to make. Low on time? Use riced cauliflower in the frozen vegetable section!
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Makes about 12-14 cakes
Serving size: 2 cakes
206 kcals, 13g fat, 14g carb, 10g protein
1 head cauliflower
1/2c white or orange shredded cheddar cheese
4 slices turkey bacon
2 tbsp light sour cream
3 tbsp plain greek yogurt
2 tbsp chives, chopped
1 tsp garlic powder
1 tsp black pepper
3/4c whole wheat seasoned breadcrumbs
3/4c organic whole wheat flour
Chop up cauliflower, place into food processor and mince until there are no more chunks of cauliflower.
Dump cauliflower into a large mixing bowl.
Add cheese, bacon, 1 egg, sour cream, greek yogurt, chives, garlic powder and pepper. Mix to combine.
Place breadcrumbs in a small bowl, organic flour in another bowl, and beat the other egg in a third bowl. Set up your bowls in the order of flour, egg, then breadcrumbs.
Preheat coconut oil over medium-low heat in a large skillet. Make sure not to make the oil too hot, so it doesn’t smoke when you place the cakes in the skillet.
Spoon about a 1-inch ball into your hands. Dip in flour, egg and then breadcrumbs last. The mixture will be fragile; don’t worry about shape until you place it into the skillet. They won’t come out perfect.
Place cauliflower balls into the skillet about 3 at a time at the most. Press down gently to turn the mixture into a cake form. Let sit about 2 minutes, flip, and let fry for another 2 minutes or until brown on both sides.
Remove from skillet and place on a plate, lined with paper towels
Repeat with remaining mixture and enjoy.