Kotlety Kalafiorowe (Polish Cauliflower Patties)

• 800 g Cauliflower
• 2 tsp Fine sea salt
• 1 medium Yellow onion
• 2 cloves Garlic
• 5 tbsp Rapeseed oil
• 120 g Breadcrumbs
• ½ tsp Black pepper
• 2 Egg
• 200 g Sour cream
• 15 g Fresh dill

1. Cut the cauliflower into florets. Bring a large pot of salted water to the boil, add the cauliflower and cook for 10 to 12 minutes until very tender. Drain well in a colander and leave for 5 minutes to steam-dry.
2. Meanwhile, finely chop the onion and crush the garlic. Heat 1 tbsp of the rapeseed oil in a frying pan over a medium heat, then cook the onion with a pinch of the salt for 6 to 8 minutes until soft and lightly golden. Stir in the garlic for 30 seconds, then scrape into a mixing bowl to cool slightly.
3. Mash the cauliflower well, then add it to the bowl with the onion mixture. Stir in the breadcrumbs, black pepper and the remaining salt, then beat in the eggs until you have a thick mixture that holds its shape. If it feels loose, leave it to stand for 5 minutes so the breadcrumbs can absorb moisture.
4. Shape the mixture into 10 to 12 small patties. Heat 2 tbsp of the rapeseed oil in the frying pan over a medium heat, then fry the patties for 3 to 4 minutes per side until deeply golden and hot throughout, adding more oil as needed. Transfer to a plate and keep warm while you cook the remaining batch.
5. Finely chop the fresh dill and stir most of it into the sour cream, reserving a little for the top. Serve the patties hot with a generous spoonful of the dill sour cream and the reserved dill scattered over.

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