You need the following: cauliflower, feta, eggs, starch and chives.
The starch I use is sour starch, or polvilho azedo; the starch used for those gorgeous Brazilian Cheese Puffs.
I used about half a large cauliflower, a 200g block of Greek feta, two small eggs and maybe a couple of tablespoons of starch; I guess, since I just sprinkled it over until it felt right. This made the six you see pictured.
So, cut your cauli in half, trimming off the outer leaves and large pieces of stalk, retaining the lot for soup. Steam it, then crush it (not mashed or puréed) and let it cool so it doesn't melt the cheese. You don't want it steamed to mush, but you do want it just a little more done than still crunchy.
Crumble in the feta and a good amount of chives.
You should have ...
... crack in a couple of eggs, some starch, sea salt and black pepper ...
... the mixture should be loose, loose enough to flatten out under its own weight.
Of course, you could add all manner of flavours in here, chilli, curry, whatever. I kept these really plain since we were eating it with a Tilapia Shito, which is very hot anyway.
In a frying pan, melt your favourite fat: goose fat, for me. You need more than just enough to fry, but not so much as to be shallow frying.
Spoon the mixture in and let it relax itself, no need to use moulds or rings.
After a couple of minutes, check if you can lift it with a palette knife. No? It starts to fall apart? Leave it a while longer. Yes? Flip it over.
Keep them warm in the oven until you're ready to eat ... enjoy!
