This easy and delicious Cauliflower Potato Cake recipe is a perfect side dish for any meal. With a crispy golden exterior and a creamy, cheesy interior, it’s quick to prepare and made with simple ingredients you likely already have. Enjoy a nutritious and satisfying dish with a burst of flavor in every bite!

This Cauliflower Potato Cakes Is From Cook And Share Cookbook by Mary Berry

Ingredients Needed

For the cakes:

500g potatoes, peeled and cubed
500g cauliflower, chopped into florets
2 tsp Dijon mustard
115g mature Cheddar, grated
2 tbsp chopped chives
6 spring onions, finely chopped
2 tbsp mayonnaise
75g panko breadcrumbs
Sunflower oil, for frying

For the Parmesan Sauce:

200g full-fat crème fraîche
55g Parmesan, grated
2 tsp grainy mustard
2 tsp chopped chives

How To Make Cauliflower Potato Cakes Recipe

Use cold water for boiling potatoes: Starting with cold salted water helps the potatoes cook evenly and become soft for mashing.
Drain the cauliflower well: After boiling the cauliflower, make sure to drain it properly and remove any excess water to avoid soggy cakes.
Chill the cakes before frying: Chilling the shaped cakes in the fridge for about 30 minutes helps them hold together better while frying.
Don’t over-mash the potatoes: Mash the potatoes until smooth, but don’t overdo it; keeping some texture will help the cakes stay firm.
Adjust seasoning: Taste the mixture before forming the cakes, and add extra salt or pepper if needed to bring out the flavours.

Mary Berry Cauliflower Potato Cakes Recipe

Recipe Tips

Use cold water for boiling potatoes: Starting with cold salted water helps the potatoes cook evenly and become soft for mashing.
Drain the cauliflower well: After boiling the cauliflower, make sure to drain it properly and remove any excess water to avoid soggy cakes.
Chill the cakes before frying: Chilling the shaped cakes in the fridge for about 30 minutes helps them hold together better while frying.
Don’t over-mash the potatoes: Mash the potatoes until smooth, but don’t overdo it; keeping some texture will help the cakes stay firm.
Adjust seasoning: Taste the mixture before forming the cakes, and add extra salt or pepper if needed to bring out the flavours.

How To Store & Reheat Leftovers

Refrigerate: Store leftovers cauliflower potato cakes in an airtight container in the fridge for up to 3 days.
Freeze: Cool leftovers cauliflower potato cakes first, then freeze them on a tray for 1-2 hours. Transfer to a freezer bag or container and freeze for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating: Reheat leftovers cauliflower potato cakes cauliflower potato cakes in a frying pan over medium heat for 2-3 minutes on each side until crispy.

Nutrition Facts

Serving Size: 1 serving (approximately 10 tots)

Calories: 150
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 379mg
Potassium: 200mg
Total Carbohydrate: 22g
Dietary Fiber: 3g
Sugars: 2g
Protein: 3g

Try More Mary Berry Recipes:

Mary Berry Cauliflower Potato Cakes Recipe

Course: Side DishesCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

150

kcal

Ingredients

For the cakes:
500g potatoes, peeled and cubed
500g cauliflower, chopped into florets
2 tsp Dijon mustard
115g mature Cheddar, grated
2 tbsp chopped chives
6 spring onions, finely chopped
2 tbsp mayonnaise
75g panko breadcrumbs
Sunflower oil, for frying
For the Parmesan Sauce:
200g full-fat crème fraîche
55g Parmesan, grated
2 tsp grainy mustard
2 tsp chopped chives

Directions

Use cold water for boiling potatoes: Starting with cold salted water helps the potatoes cook evenly and become soft for mashing.
Drain the cauliflower well: After boiling the cauliflower, make sure to drain it properly and remove any excess water to avoid soggy cakes.
Chill the cakes before frying: Chilling the shaped cakes in the fridge for about 30 minutes helps them hold together better while frying.
Don’t over-mash the potatoes: Mash the potatoes until smooth, but don’t overdo it; keeping some texture will help the cakes stay firm.
Adjust seasoning: Taste the mixture before forming the cakes, and add extra salt or pepper if needed to bring out the flavours.

Notes

Use cold water for boiling potatoes: Starting with cold salted water helps the potatoes cook evenly and become soft for mashing.
Drain the cauliflower well: After boiling the cauliflower, make sure to drain it properly and remove any excess water to avoid soggy cakes.
Chill the cakes before frying: Chilling the shaped cakes in the fridge for about 30 minutes helps them hold together better while frying.
Don’t over-mash the potatoes: Mash the potatoes until smooth, but don’t overdo it; keeping some texture will help the cakes stay firm.
Adjust seasoning: Taste the mixture before forming the cakes, and add extra salt or pepper if needed to bring out the flavours.