These are so easy to make and delicious, I serve them as an entree. Vegans can make without dairy.



1 (10-ounce) package steam-in-bag fresh cauliflower florets
1/2 cup chopped onion
2 tablespoons whole-wheat Panko
2 teaspoons minced fresh garlic
5/8 teaspoon Real salt, divided
3/4 teaspoon Black Dog Belly Rub or Gallopin’ Gourmet Shake
1/4 teaspoon grated lemon rind
3/4 cup refrigerated shredded hash brown potatoes – or shred a raw potato – wring out in towel to remove excess moisture
2 ounces white sharp cheddar cheese, shredded (about 1/2 cup)
2 large eggs, lightly beaten
2 teaspoons olive oil

1/4 cup plain 2% Greek yogurt
2 tablespoons minced green onions
2 tablespoons mayonnaise
2 teaspoons fresh lemon juice


Prepare cauliflower according to directions. Place in a bowl; mash well with a potato masher. Wring out in towel to remove moisture. Stir in onion, Panko, garlic, salt, Black Dog Belly Rub, lemon rind, potatoes, cheese, and eggs. Form into 8 patties. Heat a large nonstick skillet over medium-high heat. Add oil; swirl. Cook patties 4 minutes on each side. Combine 1/8 teaspoon salt, yogurt, and remaining ingredients; serve sauce with fritters.caulfrittes