For the Cauliflower Patties:

1 medium cauliflower

2 tbsp psyllium husk

1 cup (100g) ground almonds

Salt, to taste

Black pepper, to taste

2 green onions, finely chopped

3-4 garlic cloves, finely chopped

Oil for frying

For the Vegan Tartar Sauce:

1 avocado, finely chopped

1 tsp vinegar

4-6 pickles, chopped

70ml (5 tbsp) dairy-free yogurt

Salt, to taste

Black pepper, to taste

Instructions:

Prepare the Cauliflower:

Disassemble the cauliflower into florets.

Bring a large pot of salted water to a boil.

Simmer the cauliflower florets in the boiling water for 3 minutes.

Drain the cauliflower and allow it to cool.

Grate the cooled cauliflower florets.

Make the Vegan Tartar Sauce:

Finely chop the avocado.

Mix in vinegar and chopped pickles.

Add dairy-free yogurt, salt, and black pepper.

Combine well and refrigerate for 20 minutes.

Prepare the Cauliflower Patties Mixture:

In a large bowl, mix grated cauliflower, psyllium husk, ground almonds, salt, black pepper, green onions, and garlic cloves.

Let the mixture sit for 10 minutes.

Form and Cook the Patties:

Wet your hands and shape the mixture into patties.

Heat oil in a pan over medium heat.

Fry the patties for 3-5 minutes on each side or until golden brown.

Serve hot with the prepared vegan tartar sauce.