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.
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
Description
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!
Ingredients
For the cakes:
For the Parmesan Sauce:
Instructions
- 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.
Mary Berry Cauliflower Potato Cakes Recipe