125 g cauliflower

1 egg

1 midsize yellow onion, grated

¼ tsp of salt

1 pinches of pepper

20 g butter, for frying



150g cottage cheese

½ cucumber

herbs (parsley, chives, etc.)

50 g tuna


• Rinse, trim and shred the cauliflower. Cook in boiling water until tender. Drain and let it cool down

• Mix with the other ingredients in a bowl. Set aside for 5–10 minutes

• Melt a small amount of butter or oil on medium heat in a large non stick pan. The cooking process will go quicker if you plan to have room for 3–4 little pancakes at a time. Use the oven on low heat to keep the first batches of pancakes warm while you make the others

• Place scoops of the grated cauliflower mixture in the frying pan and flatten them carefully until they measure about 3–4 inches in diameter

• Fry for 4–5 minutes on each side. Adjust the heat to make sure they don’t burn

• Wash cucumber and cut into slices

• Mix cottage cheese with herbs, salt and pepper

• Garnish hash browns with cottage cheese, tuna and cucumber