Cauliflower patties with cucumber yogurt sauce

Boil the florets in a pot of water with about two teaspoons of salt until fork tender, 7 to 10 minutes.

Drain well so the cakes are not soggy; mash in a big bowl and cool to room temperature.

Thinly slice four to six scallions; swish in cold water, then lift into a colander rather than pouring, so the grit stays behind.

Finely chop the parsley; grate three garlic cloves.

Add scallions, parsley, garlic, one and a half cups of panko, one and a half cups of Parmesan, four ounces of feta, black pepper and a teaspoon of salt; taste before adding three eggs; mix until it holds together and is still slightly moist. Add an egg if dry or more breadcrumbs if wet.

For the sauce, dice an English cucumber; chop mint leaves; combine with salt, a grated garlic clove, 32 ounces of plain yogurt and black pepper. Keeps a few days refrigerated.

Form patties of about a third of a cup each on a parchment-lined tray. They can be frozen and bagged for about three months.

Pan-fry in hot olive oil in a cast iron skillet over medium to medium-high heat, without crowding, until golden, two to three minutes per side (three or four here); drain on paper towels.

Variation: preheat the air fryer to 370F for about three minutes, spray with oil, add four patties, spray the tops, cook five minutes, flip and cook five or six more until golden.

Variation: bake in an oven preheated to 400F until golden, about 15 to 20 minutes.

Serve with a dollop of the yogurt sauce.