Savoy Cabbage & Cheese Fritters

1. 1 Cauliflower (frozen)pack 400 g ≈ $1.80 150 g
2. 2 Feta or brined cheesepack 200 g ≈ $3.00 40 g
3. 3 Breadcrumbs 20 g
4. 4 Dillpack 50 g ≈ $1.80 5 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Nutmeg to taste
7. 7 Salt 1 g
8. 8 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 400°F (200°C). Trim and separate cabbage into florets, then boil in salted water for 7–8 minutes until tender.

2. Drain cabbage, let cool slightly, and mash with a fork until broken down.

3. Crumble feta² into the cabbage, then stir in 1 egg, half the breadcrumbs, finely chopped dill⁴, and a pinch of nutmeg.

4. Let the mixture rest 5 minutes, then shape into small patties with damp hands.

5. Roll each patty in the remaining breadcrumbs and place on a greased baking sheet.

6. Bake 20 minutes until golden and crisp.

In short

• In the planner this dish is cooked for two days: reheat on day two.