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Clean, wash and cut the cauliflower into florets. Then cook in boiling salted water over medium heat for 8 minutes until tender. Drain, mash with a fork and let cool for 5 minutes.
In the meantime, crumble the feta cheese, wash and dry the thyme and pluck off the leaves. Mix the cauliflower with the egg, 3/4 of the feta cheese, cottage cheese, oatmeal, 3/4 of the breadcrumbs and spices. If the mixture is too soft, simply add some more breadcrumbs. Place the remaining breadcrumbs on a flat plate. Form the mixture into patties and press into the breadcrumbs.
Heat the oil in a frying pan and fry the meatballs in it for 3-4 minutes on each side until golden brown. Keep the fried meatballs warm in the oven.
In the meantime, wash the cucumber and cut into small cubes. Wash the mint, shake dry, pluck the leaves and chop finely. Wash the spring onion and cut into small rings. Mix the cucumber with spring onions, salt, pepper and lemon juice and let it stand for a few minutes.
Mix the yogurt with the remaining oil, finely chopped mint and salt and pepper. Rinse the lemon, rub dry and cut into wedges. Place the cauliflower meatballs on the cucumber salad and sprinkle with the remaining feta cheese and mint leaves. Serve together with the mint yogurt and lemon wedges
The recipe Cauliflower meatballs with with yogurt mint dip is composed of the following macronutrients.
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