Cauliflower Zrazy with Adyghe Cheese and Herbs
silicon (Si)
Vitamin K
Vitamin C
cobalt (Co)
phosphorus (P)
selenium (Se)
Description
Delicate cauliflower puree zrazy with melted Adyghe cheese inside, in a crispy cornmeal coating.
- Break the cauliflower into florets and boil in salted water for 10-12 minutes until soft. Drain in a colander and let the water drain completely.
- Mash the cauliflower with a fork or blend to a thick puree consistency. Season with salt and pepper.
- Mash the Adyghe cheese with a fork. Press the garlic through a crusher. Finely chop the parsley. Mix the cheese, garlic and herbs — this is the filling.
- Add the egg and 1 tbsp of corn flour to the cooled cauliflower puree. Knead thoroughly until homogeneous.
- With wet hands, form a flatbread from the cauliflower mixture, place the cheese filling in the center. Seal the edges, forming a round or oval zrazy.
- Coat the zrazy in the remaining corn flour on all sides.
- Heat the oil in a pan. Fry the zrazy over medium heat for 4-5 minutes on each side until beautifully golden.
521
137 kcal / 100 g
kcal
24.8 g
6.5 g / 100 g
Protein
36.9 g
9.7 g / 100 g
Carbohydrates
31.6 g
8.3 g / 100 g
Fats
7.0 g
1.8 g / 100 g
Ash
6.5 g
1.7 g / 100 g
Fiber
73.0%
Water
2.6 g
0.7 g / 100 g
Sugars
21.7 g
5.7 g / 100 g
Starch
0.17 g
0.04 g / 100 g
Omega-3
10.68 g
2.82 g / 100 g
Omega-6
9.6 g
2.5 g / 100 g
SFA
