• 1 cauliflower
• 1 shallot
• 80g of semolina
• 50g sesame and breadcrumbs (+ some for sprinkling)
• ½ jar of Pastena dried tomato paste OLE!
• chopped chives
• a pinch of powdered chilli
• salt & pepper
Additionally (optional): vegan cream or yogurt with a clove of garlic and your favourite spices
Boil the cauliflower in salted water until soft. Cook the chopped shallots until they turn golden brown.
Cool the cauliflower slightly and blend or crush it with a press. Add the remaining ingredients to the cauliflower. Mix it thoroughly.
Coat in breadcrumbs (you can skip this step) and cook in hot oil. The more oil the cutlets will be more crunchy.
Serve it warm, for example with vegan cream.