100g/ 3.5 oz/ 1 cup grated cheesefor instance Gouda or Cheddar
2teaspoonschopped dillfresh or frozen
100g/ 3.5 oz/ about ¾ cup dry breadcrumbs
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.