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Biltong and Cauliflower Cakes with Avocado ‘Mayo’

Biltong and Cauliflower Cakes with Avocado ‘Mayo’


These filling bites are perfect with some scrambled eggs for breakfast or grilled chicken for dinner.

  • Serves: 4 |
    4 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 20 mins
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Cauliflower Cakes

600 g cauliflower florets, steamed

½ tsp (2.5 ml) fine salt

1 egg

50 g butter, softened

1 Tbsp (15 ml) garlic, crushed

150 g feta, crumbled

2 Tbsp (30 ml) chives, finely chopped

1 Tbsp (15 ml) wholegrain mustard

100 g biltong, thinly sliced

1 Tbsp (15 ml) psyllium husks


2 eggs, lightly whisked for coating

100g desiccated coconut

butter / olive oil for frying


Avo ‘Mayo’

1 C (250 ml) full cream Greek yoghurt

1 avocado

1 tsp (5 ml) Dijon or wholegrain mustard

½ tsp (2.5 ml) red wine vinegar

For the cauliflower cakes, place the steamed and tender cauliflower, salt, 1 egg, butter and garlic in a food processor and pulse just until it comes together. Place the mixture into a mixing bowl and stir in the feta, chives, mustard, biltong and psyllium husks. Mix well. Form into 8 patties (like you would when making fish cakes). Dip each cake into the whisked egg mixture and then into the coconut for a good coating.

Heat a heavy-based pan over medium heat and add a knob of butter. Gently fry the cauliflower cakes for 2-3 minutes a side until golden and crisp. Drain them on some kitchen towel.

For the avocado dipping sauce, place all ingredients into a blender and blend until smooth.

Serve the cauliflower cakes topped with a dollop of the avocado mayo and serve with a watercress or green salad.

Foodie Fact: Psyllium is the husk of the seed of the Plantago. It is a source fibre and when added to dishes, improves binding ability. In low-carb lifestyles it is a source of dietary fibre and improves digestion.