Pulpetti tal-Pastard (Cauliflower Cakes)

Name: Pulpetti tal-Pastard (Cauliflower Cakes)
Prep time: 20 min
Cook time: 35 min
Yield: 4 people (about 12 cakes)
Cuisine: Maltese
Ingredients: 1 medium cauliflower, about 600g trimmed florets; 2 eggs, lightly beaten; 60g finely grated hard cheese, made with vegetarian rennet if required; 60g plain flour (all-purpose flour), plus 1-2 tbsp if needed; 2 cloves garlic, finely minced; 3 tbsp fresh parsley, finely chopped; Salt and black pepper to taste; Olive oil or vegetable oil, for shallow frying; Lemon wedges, to serve

Maltese cauliflower cakes with grated cheese, parsley, and garlic, pan-fried until golden outside and tender in the middle.

Prep: 20 minutes (plus 10 minutes cooling) Cook: 35 minutes Servings: 4 people (about 12 cakes)

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Watercolour illustration of golden Maltese cauliflower cakes with parsley, garlic and lemon.

Pulpetti tal-Pastard are savoury Maltese cauliflower cakes, also called cauliflower fritters. This version mixes tender cauliflower with eggs, grated cheese, garlic, and parsley, then fries small flattened cakes until golden. Draining the cauliflower well is the key to a mixture that holds together without needing too much flour.

Ingredients

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Measures: 1 tbsp = 15ml; 1 tsp = 5ml. For local ingredient names and substitutions, see our guide to Maltese ingredients abroad.

1 medium cauliflower, about 600g trimmed florets
2 eggs, lightly beaten
60g finely grated hard cheese, made with vegetarian rennet if required
60g plain flour (all-purpose flour), plus 1-2 tbsp if needed
2 cloves garlic, finely minced
3 tbsp fresh parsley, finely chopped
Salt and black pepper to taste
Olive oil or vegetable oil, for shallow frying
Lemon wedges, to serve

Instructions

Cook the cauliflower: Cut the cauliflower into evenly sized florets. Cook in a pan of lightly salted boiling water for 8-10 minutes, until tender enough to mash with a fork.
Drain and cool: Drain thoroughly in a colander, then spread the florets on a clean tray for about 10 minutes so steam can escape. Pat away any remaining moisture with kitchen paper. Let cool until no longer hot before adding the eggs.
Make the mixture: Mash the cauliflower with a fork, leaving a few small pieces for texture. Mix in the eggs, grated cheese, 60g flour, garlic, and parsley. Season with black pepper and a little salt, allowing for the saltiness of the cheese. The mixture should be soft but hold a mound on a spoon; if it spreads immediately, add extra flour a tablespoon at a time.
Test a small cake: Heat a shallow layer of oil in a wide frying pan over medium heat. Fry a teaspoonful of mixture until golden on both sides and set in the middle. Taste it and adjust the seasoning of the remaining mixture if needed.
Fry in batches: Spoon the mixture into the pan to make about 12 cakes, gently flattening each to roughly 7cm across and 1cm thick. Leave space between them. Fry for 3-4 minutes per side until golden, with the centre hot and set rather than wet. Let the first side form a crust before turning carefully with a spatula. Adjust the heat if they brown too quickly, and replenish the oil between batches as needed.
Drain and serve: Transfer to kitchen paper to drain briefly. Serve warm with lemon wedges, salad, and crusty Maltese bread.

Ingredient Guide

Cauliflower: Weigh the florets after removing the leaves and tough central stalk. Smaller, evenly cut pieces cook more evenly.
Grated cheese: A mature hard cheese adds savoury flavour. Use a vegetarian hard cheese if you are serving a vegetarian meal.
Eggs and flour: These bind the cakes. Add extra flour sparingly; too much makes the texture heavy.
Parsley and garlic: Chop both finely so their flavour is spread throughout the mixture.

Tips for Crisp Cauliflower Cakes

Drain well and let the steam escape before mixing. Wet cauliflower makes cakes that spread or break when turned.
Mash with a fork rather than blending into a smooth puree.
Keep the cakes small and flat so the egg mixture cooks through before the outside gets too dark.
Leave the cakes undisturbed until the underside is golden. Turning too soon can break them apart.
Cook in batches so the pan stays hot, and serve promptly for the crispest edges.

Serving Suggestions

Serve as a starter with lemon wedges and Arjoli, or make a light meal with a tomato salad and Ħobż Malti. They also work as a vegetable side dish alongside Kapunata.

Frequently Asked Questions

Can I use leftover cooked cauliflower?

Yes. Use about 600g of plain cooked cauliflower, drain away any liquid, and pat it dry before mashing. Cauliflower already covered in sauce will make the mixture too wet.

Why are my cakes falling apart?

The cauliflower may still be wet, the mixture may need a little more flour, or the cakes may have been turned before a crust formed. Try a small test cake first and adjust the mixture before frying the rest.

Are these the same as battered cauliflower florets?

These cakes use mashed cauliflower mixed with the other ingredients. The florets are not dipped whole into batter.

Cauliflower in the Maltese kitchen

Cauliflower fritters are also called fritturi tal-pastard. Cooked cauliflower, egg, garlic and parsley form the base; this version adds grated cheese and a little flour.