Where Is My Spoon Recipes Romanian Cooking Romanian Appetizers Crispy Oven Baked Cauliflower Potato Patties

Crispy Oven Baked Cauliflower Potato Patties

by Adina 20/05/2017 16 comments

Cauliflower Potato Patties
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Oven-baked vegetarian patties with cauliflower and potatoes, soft and creamy on the inside and incredibly crispy on the outside.

Although baked in the oven these cauliflower 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.

I really have to struggle to get them into eating vegetables like cauliflower or broccoli or cabbage, therefore I am even happier when I see them eating these veggies without complaining.

OK, I admit, one cannot really recognize the cauliflower in the patties, so that is the main reason of their lack of complains, but you can still taste the cauliflower and to see them eating the patties made me day.

Cauliflower Potato Patties

Cauliflower patties with potatoes recipe

This is not something I ate as a child in my grandmother’s house, she was not a very experimental cook and her meatballs reduced themselves to the typical pork meatballs, which she would fry in lots of oil and which we would eat warm with mashed potatoes or cold on a slice of bread smeared with mustard.

The only change she would ever make was to cook the leftover meatballs in tomato sauce from time to time, when she had made too many of them.

But vegetarian patties would never have occurred to her, which is strange, because after taking the time to learn more about the traditional Romanian cooking, I realize how many recipes there are out there for patties/vegetarian meatballs involving all kinds of vegetables from the typical and simple potato to cauliflower, broccoli, cabbage, peas and so on.

I really cannot wait to try more of these patties in the next months, I am especially curious about the cabbage patties, cabbage is one of my favorite veggies and all the recipes I have read until now sound so good.

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

Cauliflower Potato Patties

However, until then, I am more than happy to introduce to you these amazing potato patties, if you do try them, I am sure you will love every bite of them.

And what is not to love: a comforting, smooth and cheesy interior, surrounded by that crisp coating.

There is no particular source for this recipe. I found a similar recipe for broccoli patties in a Romanian recipe magazine, but I have changed that recipe beyond recognition, I would say.

Ingredients for the cauliflower patties

Not only the ingredient list but also the cooking method, those patties were fried in lots of oil, a method I am not particularly fond of and which I try to alter most of the times. This time it worked perfectly, I cannot imagine these cauliflower patties being crispier even when fried.

I used frozen cauliflower to make the patties, which I did not even bother defrosting, just gave it to the pot as it was. 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 leftover, freeze it (if not using it immediately) and use it to make these patties on another occasion.

Cauliflower Potato Patties
Traditionally, a Romanian person would use cascaval – a Romanian yellow cheese – to make the potato patties with cauliflower, however, that is not available in Germany and I like Gouda better anyway, it has a stronger taste than cascaval.

Cheddar is another good option and I would not mind trying to make the cauliflower and potato patties with Parmesan.

How to serve the potato patties with cauliflower

Serve the patties with salad and a dip or sauce of your choice. I had them either with Garlic Dip or Basic Tomato 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.

Cauliflower Potato Patties

Cauliflower Potato Patties

107sharesShareTweetPinLast Updated on 18/03/2020 Oven-baked vegetarian patties with cauliflower and potatoes, soft and creamy on the inside and incredibly crispy on the outside. Although baked… Appetizer Crispy Oven Baked Cauliflower Potato Patties European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 425 g/ 15 oz potatoes
  • 300 g/ 10.5 oz cauliflower
  • 100 g/ 3.5 oz Gouda or cheddar
  • 3-4 tablespoons + 100 g/ 3.5 oz dry breadcrumbs, divided (See note)
  • 1 + 2 eggs
  • 2 teaspoons chopped dill (frozen is OK)
  • 4 thin scallions
  • 1 ½ teaspoons salt
  • ¼ teaspoon black pepper
  • ½ teaspoon sweet paprika
  • 2-3 tablespoons all-purpose flour
  • 2 tablespoons vegetable oil


Cauliflower Potato PattiesPeel the potatoes and cut them into pieces. 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 get cold.

Mash the potatoes and the cauliflower with a potato masher. Add the grated cheese, 3 tablespoons of the dry breadcrumbs, 1 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.

Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a baking tray with baking paper. Pour the two tablespoons oil in a small bowl and use a bit of it to lightly brush the baking paper.

Form 16 balls (about 55 g/ 1.9 oz each). Flatten the balls into discs with your palm. Put the flour on a large plate, beat the remaining two eggs in a shallow bowl and give the remaining 100 g/ 3.5 oz dry breadcrumbs to another plate.

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. 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 further 15 minutes until golden brown and crisp. Serve hot with salad and a sauce of your choice (yogurt or tomato sauce would both be good, the kids had ketchup).

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Anca 20/05/2017 - 10:46

They look fab, I made potato patties before, but not with cauliflower. I will try them.

[email protected]'s Recipes 20/05/2017 - 10:57

I would love these too! Sadly my husband doesn’t eat cheese, nor does he like potato and cauliflower.

Kate @ Framed Cooks 20/05/2017 - 12:42

Being the world’s biggest cauliflower fan, I am definitely making these, and SOON! What a great idea, Adina!

Ritu Ahuja 21/05/2017 - 15:38

Wow!! these cauliflower potato patties look so yummy. I wish I could grab some straight through the page. Super delicious. Yum 🙂

Beth 22/05/2017 - 01:10

These sound delicious! I think they’d encourage anyone to eat vegetables.

Monica 22/05/2017 - 16:33

Looks so hearty and satisfying…plus, incredible crisp! Can’t believe they’re baked!!

Sissi 23/05/2017 - 17:59

They look beautiful! How have you managed to keep your children away during the photography session??? I also bake some potato “patties”, but have never tried mixing potato with cauliflower. Excellent idea!

Balvinder 24/05/2017 - 00:51

Yes, agree with Monica. can’t believe they are baked. Have to try these.

Anu - My Ginger Garlic Kitchen 24/05/2017 - 19:39

Potatoes are cauliflower are two of my favorite things and I can tell I am gonna love these cheesy patties. Amazing.

Brie 25/05/2017 - 01:07

I can’t get over how crispy these baked bites look! It’s so nice you can make them with frozen cauliflower too. My husband raves about your broccoli cauliflower “meatballs” every time I make a batch, he’s going to be thrilled for these patties.

Michele 01/09/2017 - 01:13

You had me at gouda! They DO look amazing! Where’s the note about the breadcrumbs?

Adina 01/09/2017 - 07:20

Hi Michele. I really hope you try the cauliflower patties, they are delicious and reading the recipe puts me in the mood of making them again. 🙂 No idea where the note went, but it was only drawing attention to the fact that you should add the 4th tablespoon to the mixture only if necessary, if the mixture is too wet and you cannot form the patties easily.

Nammi 24/10/2017 - 16:56

I think this will work well with picky kids right? love this recipe 🙂

Swati 16/12/2018 - 21:59

I didn’t follow the recipe to the T but my mixture was very soft despite adding loads more breadcrumbs. Found it very difficult to mould the patties and definitely impossible to dip into egg for the breadcrumb coating. I ended up putting the patties straight into the breadcrumbs. They did firm up when baking and tasted good, but not sure what I did wrong!

Adina 17/12/2018 - 07:59

I am not sure, Swati. Did you make sure that the potatoes and the cauliflower were pretty dry before mashing them? I hope you didn’t add any more liquids or ingredients that soften the mixture more. But in the end they are supposed to be pretty soft on the inside and crispy and firm on the outside, so maybe there was nothing wrong in the end. I always add one or two extra tablespoons of breadcrumbs when making these, it really depends on the water content in the veggies.

Swati 17/12/2018 - 21:57

Thanks Adina, yes I think my potato & cauliflower may have been a little damp after cooking them – I didn’t wait very long before mashing them. I also added a small onion (since I had no scallions) which may have added to the moisture content…


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