Baked Cauliflower Potato Patties

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.

And another huge plus was that the children liked them as well. 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.

Some vegetarian meatballs that I also love are these Broccoli Cauliflower "Meatballs" or these Veggies and Chickpea Meatballs.

Ingredients

Vegetables:

• Regular all-purpose potatoes.
• 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.
• Sometimes, I only use the florets for a recipe, and then I keep the stem 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, I find already grated cheese tastes of nothing. Not to mention that it is full of stuff that doesn't belong to cheese.
• Cheddar is another good option, and I would not mind trying to make the cauliflower and potato patties with Parmesan.
• If you want to keep the cauliflower potato patties vegetarian buy vegetarian cheese.

Breading:

• The regular ingredients needed for breading are flour, eggs, and homemade dry breadcrumbs.
• You could try Panko breadcrumbs for the breading as well.

How to make cauliflower potato patties?

• Cook the potatoes and the cauliflower until soft. Drain and let cool.
• Mash with the potato masher.
• Add the remaining ingredients, but only 3 tablespoons of the dried breadcrumbs first.
• Mix well with the hands and add more breadcrumbs if the mixture is too soft or if the patties don't hold together when you try to form them.
• Form about 16 balls, and flatten them into discs with your palms.
• Prepare the breading ingredients: place the flour on a large plate, beat the eggs with salt and pepper in a shallow bowl, and place the dried breadcrumbs (or Panko) on another large plate.
• Turn the cauliflower cakes into the flour and pat gently to remove the excess.
• Drag through the eggs and coat with the breadcrumbs.
• Place the patties on a baking tray lined with lightly oiled parchment paper.
• Brush with oil on top and on the sides.
• Bake in the preheated oven for 15 minutes, flip, and bake for a further 15 minutes until golden and crispy.

How to serve?

• 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.
• 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 prefer ketchup, of course. When eaten 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 coleslaw.

Baked Cauliflower Potato Patties

Baked cauliflower potato patties or cakes, soft and creamy on the inside and incredibly crispy on the outside.

4.75 from 4 votes

Print Pin Share GrowSaved! Rate

Course: Vegetarian

Cuisine: Romanian

Prep Time: 45 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour 30 minutes minutes

Servings: 16 patties

Calories: 119kcal

Author: Adina

Cook ModePrevent your screen from going dark

Ingredients 

Patties:

• ▢ 15 oz potatoes 425 g
• ▢ 10.5 oz cauliflower 300 g
• ▢ 1 cup grated cheese 100g, for instance, Gouda or Cheddar
• ▢ 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 100 g
• ▢ 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/ 425 g + 10.5 oz cauliflower/ 300 g
• 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/ 100 g + 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

Nutrition

Serving: 1patty | Calories: 119kcal | Carbohydrates: 13g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 41mg | Sodium: 317mg | Fiber: 2g | Sugar: 1g

Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!