Baked cauliflower potato patties or cakes, 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.
- 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 leftover, 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.
- 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.
- The regular ingredients needed for breading: flour, eggs, and dry breadcrumbs.
- You could try Panko breadcrumbs for the breading as well.
How to make?
- 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, if the patties don’t hold together when you try to form them.
- Form about 16 balls, and flatten them into disc 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 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 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.
- 425 g/ 15 oz potatoes
- 300 g/ 10.5 oz cauliflower
- 100 g/ 3.5 oz/ 1 cup grated cheese (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
- 2-3 tablespoons all-purpose flour
- 2 eggs
- 100 g/ 3.5 oz/ about ¾ cup dry breadcrumbs
- 2 tablespoons vegetable oil
- 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 get completely cool.
- 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.
- Place the flour on a large plate, beat the remaining two eggs in a shallow bowl, and place the dry breadcrumbs on 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 as suggested above.
Nutrition Information:Yield: 16 Serving Size: 1 patty
Amount Per Serving: Calories: 119Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 41mgSodium: 317mgCarbohydrates: 13gFiber: 2gSugar: 1gProtein: 5g
Nutrition information isn’t always accurate.