Golden Saffron Cauliflower Rice Cakes With Pistachio Lime Yogurt

Golden Saffron Cauliflower Rice Cakes with Pistachio Lime Yogurt 🌿✨ These golden little cauliflower rice cakes are crisp at the edges, tender in the middle and lifted with saffron, lime and herbs. They are lovely as a vegetarian lunch, a snacky dinner plate, or a side with roasted vegetables and salad. The trick is to squeeze out excess moisture, shape the mixture firmly, and let the cakes crisp slowly enough that the centre stays soft. 🥘 Yield: 10-12 small cakes Time: about 35 minutes Ingredients: - 1 small pinch saffron threads - 2 tbsp warm water - 350 g cauliflower rice, fresh or thawed frozen - 220 g cooked white or brown rice, cooled - 2 spring onions, finely sliced - 2 tbsp chopped coriander or parsley, plus extra to serve - 1 tsp lime zest, plus extra to finish - 1/2 tsp ground cumin - 1/2 tsp fine salt, plus extra for seasoning - Black pepper - 2 eggs, beaten - 55 g chickpea flour, plus 1-2 tbsp more only if needed - 2 tbsp chopped toasted pistachios - 2-3 tbsp olive oil, for frying For the pistachio lime yogurt: - 170 g thick Greek yogurt - 1 tbsp lime juice - 1 tsp olive oil - 2 tbsp finely chopped toasted pistachios - 1 tbsp chopped coriander or parsley - Small pinch ground cumin - Salt and black pepper Method: 1. Put the saffron in a small bowl with 2 tbsp warm water and leave it for 5 minutes. It should turn golden and fragrant. 2. If the cauliflower rice is wet, squeeze it in a clean tea towel or press it well in a sieve. This matters: too much moisture makes the cakes soft and fragile. 3. In a mixing bowl, combine cauliflower rice, cooked rice, spring onions, herbs, lime zest, cumin, salt, pepper, bloomed saffron with its water, beaten eggs, chickpea flour and chopped pistachios. Mix until the grains cling together. If it feels loose, add 1 extra tbsp chickpea flour, wait a minute, then judge again. 4. Shape into 10-12 compact cakes, about 1.5 cm thick. Press the edges firmly so they do not crumble. Chill for 10 minutes while you make the yogurt. 5. Stir Greek yogurt with lime juice, olive oil, pistachios, herbs, cumin, salt and pepper. Keep it thick and spoonable. Taste for lime and salt; it should be bright enough to balance the fried cakes. 6. Heat a thin layer of olive oil in a non-stick or well-seasoned pan over medium heat. Fry the cakes in batches for 3-4 minutes per side, until deep golden and crisp. Avoid moving them too early; let the crust set before flipping. 7. Drain briefly on kitchen paper if needed, then serve warm with pistachio lime yogurt, extra pistachio, lime zest and herbs. Serving and storage: Serve with cucumber, tomato salad, roasted carrots, leafy greens or a simple tahini-dressed slaw. Leftover cakes keep in the fridge for up to 2 days. Reheat in a dry pan or hot oven until the edges crisp again. Keep the yogurt separate and add it just before serving. Save this one for a bright, crisp, vegetarian plate with plenty of texture. 💚 Tasteloom.club