Vegan Cauliflower Baked Cutlet

Ingredients

• 400 g cauliflower florets, steamed and mashed
• 40 g chickpea flour (besan)
• 30 g boiled potato, mashed
• 1 small onion, finely chopped (60 g)
• 1 tsp ginger-garlic paste
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• 1 tbsp oil for brushing
• salt to taste (about 3 g)

Preparation

1. Steam cauliflower until soft; drain well and mash with boiled potato.
2. Mix in onion, ginger-garlic paste, spices, salt, and chickpea flour to a firm dough.
3. Shape into 4 flat cutlets about 1 cm thick.
4. Brush lightly with oil and place on a lined baking tray.
5. Bake at 200°C for 20–25 minutes, flipping once, until golden and set.
6. Rest 2 minutes; serve warm.