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Cauliflower Horseradish Cakes for Passover

Ingredients
1 head of cauliflower
6 T horseradish (original recipe says 2 T but I kept adding more because it wasn’t strong enough for me – add however much you like!)
1 cup cake meal
3 egg whites
6 scallions, finely chopped (I kept adding more until the batter was evenly scattered with green)

Process
Cut cauliflower into sections.  Place a few sections in a microwave safe bowl, fill half way with water, and microwave about 10 minutes until soft.  Repeat with all of the cauliflower until the whole head is steamed.  Put the head through a food processor, sections at a time, until cauliflower resembles a fluffy consistency.  Put processed cauliflower in a large bowl.  Add horseradish, cake meal, egg whites, and scallions.  Mix together.  Add more scallions as desired; add more cake meal if the batter is moist.  The mixture should resemble mashed potatoes.  Heat a pan with olive oil.  Form batter into small patty shapes and drop in hot oil. Fry on each side for about four minutes, until lightly browned.  Place paper towels over a baking rack.  Scoop patties onto paper towel to absorb excess oil.  Serve with more horseradish if desired.

For Passover, I try to eat foods that don’t necessarily contain Passover ingredients, such as matzah.  The cake meal in my patties is a Passover ingredient, but it doesn’t taste like most Passover foods taste.  I try to eat a lot of eggs and yogurt rather than fill up on matzah and matzah products.  It’s also good motivation for me to eat more fruits and vegetables.  I think I’ll make a frittata and a big salad for lunches during Passover.  My mom makes Passover blueberry muffins, blintze muffins, and rolls.  The rolls are great when I’m craving a slice of bread.  Passover is the one time a year I buy cream cheese – for no particular reason.  I have nothing against cream cheese, I just never buy it.  But, on Passover, Temp Tee whipped cream cheese is my favorite!

I’d love to hear your favorite Passover recipes!