Cauliflower and Grana croquettes with yogurt sauce

Ingredients

For 1 serving

• Cauliflower300 g
• Grana Padano20 g
• Eggs1
• Breadcrumbs30 g
• Extra virgin olive oil2 teaspoons
• Nonfat Greek yogurt100 g
• Chives3 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: October – March

Method

1. Bring a pan of water to the boil and salt it. Meanwhile remove the leaves from the cauliflower, wash it and break it into florets.
2. Boil the florets for 10 minutes, until very tender; drain well and let them steam dry in the colander for a few minutes, then mash with a fork and squeeze out the excess water.
3. Grate the Grana Padano. Mix the cauliflower with the Grana, egg, half the breadcrumbs and a pinch of salt until it holds its shape.
4. With wet hands shape 6 oval croquettes and roll them in the remaining breadcrumbs, pressing so they stick.
5. Heat the extra virgin olive oil in a non-stick pan over medium heat and cook the croquettes for 3–4 minutes per side, turning gently, until golden and crisp.
6. Meanwhile mix the Greek yoghurt with the chopped chives and a pinch of salt and serve with the hot croquettes.