These baked cauliflower potato patties or cakes are soft and creamy on the inside and incredibly crispy on the outside.
Although baked in the oven, these cauliflower potato patties are the crispiest patties I have ever made. No kidding!!! I was truly amazed, and I liked them so much I think I ate 4 or 5 in one go. And they're not exactly tiny.
Another huge plus was that the children liked them too. OK, I admit, one cannot really recognize the cauliflower in the patties, so that is the main reason for their lack of complaints, but you can still taste the cauliflower, and to see them eating the patties made my day.
Check out more vegetarian patties that I love: Mashed Potato Patties, Broccoli Cauliflower "Meatballs", or Veggies and Chickpea Meatballs.
Ingredients: 9 + oil, salt & pepper | Prep Time: 45 minutes | Cook Time: 45 minutes | Servings: 15-16 | Difficulty: Easy
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Recipe ingredients
Potatoes: Regular all-purpose potatoes. Check out these fluffy German Potato Pancakes, too.
Cauliflower: I used frozen cauliflower to make the patties, which I did not even bother defrosting. Of course, fresh cauliflower is fine as well. This recipe is suitable for using the stem of the cauliflower as well.
- Tip: Sometimes, I only use the florets for a recipe, and then I keep the stems to make a soup or something. You could chop that stem when you have it left over, freeze it (if not using it immediately), and use it to make these patties on another occasion.
You will also need a few green onions/scallions and fresh or frozen dill.
Cheese: I often use Gouda. I always buy a whole wedge and grate the cheese myself; it's so much tastier.
- Cheddar is another good option, and I would not mind trying to make the cauliflower and potato patties with Parmesan.
Breading: The regular ingredients needed for breading are flour, eggs, and homemade dry breadcrumbs. You could try Panko breadcrumbs for the breading as well.
See the recipe card for full information on ingredients and quantities.
How to make cauliflower potato patties?
Step #1: Cook the potatoes and the cauliflower until soft. Drain and let cool.
Step #2: Mash and add the remaining ingredients, starting with 3 tablespoons of breadcrumbs. Mix and add a little more breadcrumbs if the mixture is too soft or doesn't hold together when shaping the patties.
Step #3: Form about 15-16 balls, and flatten them into discs with your palms.
Step #4: Turn the cauliflower cakes into the flour and pat gently to remove the excess.
Step #5: Dip in the eggs, then coat with the breadcrumbs. Place on the lined and oiled baking sheet and brush with oil.
Step #6: Bake in the preheated oven for 15 minutes, flip, and bake for a further 15 minutes until golden and crispy.
How to serve?
When served immediately, the patties are very crisp. If left to get cold, they lose their crispiness, but they still taste delicious. I liked the leftovers stuffed in pita bread with sweet and sour sauce and German Coleslaw.
Serve the patties with salad and a dip or sauce of your choice. I had them either with Garlic Sour Cream Dip or Spicy Marinara Sauce, but the kids like ketchup, of course.
Try a vegetarian burger. Split a bun, top with a patty, add mayonnaise, ketchup or hot sauce, salad leaf, tomato, onion slices, and pickled cucumbers.
Baked Cauliflower Potato Patties
Ingredients
Patties:
- 15 oz potatoes Note 1
- 10.5 oz cauliflower Note 2
- 1 cup grated cheese Note 3
- 3-4 tablespoons dry breadcrumbs
- 1 egg
- 2 teaspoons chopped dill fresh or frozen
- 4 thin scallions
- 1 ½ teaspoons salt
- ¼ teaspoon black pepper
- ½ teaspoon sweet paprika
Breading:
- 2-3 tablespoons all-purpose flour
- 2 eggs
- ¾ cup dry breadcrumbs
- 2 tablespoons vegetable oil
Instructions
Patties:
- Cook potatoes and cauliflower: Peel and chop the potatoes. Bring a pot of water to a boil, add a pinch of salt, the potatoes, and the frozen chopped cauliflower. Bring to a boil again and let cook for about 15 minutes or until both potatoes and cauliflower are soft. Drain well and let them get completely cool.15 oz potatoes + 10.5 oz cauliflower
- Mash the potatoes and the cauliflower with a potato masher. Add the grated cheese, 3 tablespoons of the dry breadcrumbs, egg, dill, finely chopped scallions, salt, pepper, and sweet paprika. Mix very well and try to form a patty. If the mixture is too soft, add the 4th tablespoon of breadcrumbs and mix again.1 cup grated cheese + 3-4 tablespoons dry breadcrumbs + 1 egg + 2 teaspoons chopped dill + 4 thin scallions + 1 ½ teaspoons salt + ¼ teaspoon black pepper + ½ teaspoon sweet paprika
- Preheat the oven to 400°F/ 200°C. Line a baking tray with baking paper.
- Shape patties: Pour the two tablespoons of oil into a small bowl and use a bit of it to lightly brush the baking paper. Form 16 balls (about 2 oz/ 55 g each). Flatten the balls into discs with your palm.
Breading:
- Breading station: Place the flour on a large plate, beat the remaining two eggs in a shallow bowl, and place the dry breadcrumbs on another plate.2-3 tablespoons all-purpose flour + 2 eggs + ¾ cup dry breadcrumbs
- Bread patties: Coat each patty with flour and pat gently to remove the excess flour. Drag the patties through the lightly beaten eggs and coat well with the breadcrumbs.
- Bake patties: Place the patties onto the prepared tray and use the remaining oil to brush the top and sides of the patties. Bake for 15 minutes, flip over, and bake for a further 15 minutes until golden brown and crisp. Serve hot as suggested above.2 tablespoons vegetable oil
Notes
- Potatoes: I use all-purpose potatoes.
- Cauliflower: You can use frozen cauliflower without defrosting it first, or fresh cauliflower if you prefer. The stems work well too - chop and freeze them if needed, then use them later for these patties.
- Cheese: Cheddar, Gouda, or Parmesan all work well. I always buy a wedge of cheese and grate it myself.
Carolyn Gyseman says
Sound lovely, do they freeze well? Living on my own too much would like to freeze the rest of the mixture.
Adina says
Hi Carolyn. I never freezed them, but it should be ok, this kind of patties generally freeze well.
Michelle says
I made these with leftover home fries & a head of cauliflower. Came together quickly. Too hot in Arizona to use the oven in August, so I pan fried with a tiny film of olive oil. They were crisp, delish and healthy. Will definitely make again
I would like to find another dip/sauce for these.
Adina says
I am so happy to hear it!