Ingredients
- 1 1/2 cups cauliflower florets, steamed
- 1/2 cup onion, chopped
- 2 TBS flour
- 2 tsp. fresh garlic, minced
- 5/8 tsp. kosher salt, divided
- 1/2 tsp. black pepper
- 1/4 tsp. grated lemon rind
- 3/4 cup refrigerated shredded hash brown potatoes
- 2 oz. white cheddar cheese, shredded (about 1/2 cup)
- 2 large eggs, lightly beaten
- 1/4 cup plain 2% Greek yogurt
- 2 TBS green onions, minced
- 2 TBS mayonnaise
- 2 tsp. fresh lemon juice
Instructions
In a bowl, mash steamed cauliflower with a potato masher. Stir in onion, flour, garlic, 1/2 tsp. salt, pepper, lemon rind, potatoes, cheese and eggs. Form into 8 patties. Heat a large non-stick skillet over medium-high heat. Add oil; swirl. Cook patties 4 minutes on each side. Combine 1/8 tsp. salt, yogurt and remaining ingredients; serve sauce with fritters.
