This recipe comes from here, with only slight modification.

• 2 large eggs
• 1 avocado
• 1 bunch green onions
• 1-2 tbsp mayonnaise as needed

Hard-boil eggs, and peel. Add avocado and mash until smooth. Dice green onions (coarse or fine depending on preference) and stir in evenly. If consistency is too dry or crumbly, add a bit of mayonnaise and continue stirring until desired consistency is reached.

Makes an excellent sandwich filling, bread dip, or dip for tortilla or pita chips. Best used fresh, although if advanced prep is needed, you could try leaving the avocado pit in the bowl, or adding a little lemon juice to prevent browning.

This recipe comes from here, with only slight modifications.

• 1 head cauliflower
• 2 large eggs
• 1/2 cup cheddar cheese
• 1/2 cup bread crumbs
• 1 tsp cayenne pepper
• 1 tsp onion powder*
• sour cream
• olive oil

Cut caulifower into florets and cook in boiling water until tender, about 10 minutes. Drain and mash while still warm.

Stir cheese, eggs, bread crumbs, cayenne and garlic to taste.

Coat the bottom of a skillet with olive oil over medium-high heat.  Form the mixture into patties about 3 inches across. Cook until golden brown and set, about 3 minutes per side.

Serve with sour cream.

* Note that I know I added one other spice. I’m guessing onion powder, but it might have been something else. I wish I’d jotted this down earlier, as it turned out perfect. That said, you can really adjust the spices to match whatever you want. The original recipe also called for salt, but as usual I omitted it and did not seem to suffer ill effects. I may have used a bunch more cheese than indicated.