Mary Berry Cauliflower Potato Cakes Recipe

These were meant to be a side dish. But the first time I made them, I stood in the kitchen with a fork in one hand and a cooling rack full of potato cakes disappearing one by one. It’s the crispy outside that hooks you in—and the soft, cheesy middle that makes you stay.

One batch, I skipped chilling them first (impatient, as usual). Big mistake. They fell apart in the pan like a bad day. Lesson learned: cold cakes fry best. Once I nailed that, these turned into one of my favourite anytime bakes.

Make them for a midweek tea with a salad. Or stack them with a poached egg on top and pretend you’re at a fancy brunch café.

WHY THIS ONE WORKS SO WELL

• Mashed cauliflower + potato = soft and creamy without being stodgy.
• Mayonnaise instead of egg keeps them moist and helps bind.
• Breadcrumbs + chill time = hold their shape and crisp beautifully in the pan.

INGREDIENTS + WHY THEY MATTER

• Potatoes (500g) – I use Maris Piper. Boil until soft and mashable.
• Cauliflower (500g) – Adds lightness and mild sweetness to balance the cheese.
• Mature Cheddar (115g) – Bold flavour and melty texture.
• Spring onions + chives – A gentle oniony bite that lifts the whole thing.
• Dijon mustard (2 tsp) – Adds warmth and tang. Don’t skip it.
• Mayonnaise (2 tbsp) – Helps the cakes stick together without drying out.
• Panko breadcrumbs (75g) – Make the outside crunchy. Regular breadcrumbs work, but aren’t as crisp.
• Sunflower oil – For frying. Neutral and hot enough to get golden edges.
• For the sauce: Crème fraîche, Parmesan, mustard, and chives—simple but luxurious.

INGREDIENT SWAPS THAT HOLD UP

• No Cheddar? Use Gruyère or Red Leicester—anything sharp and melty.
• Gluten-free? Swap panko for GF crumbs, and dust cakes in rice flour before frying.
• Egg-free already, but want dairy-free too? I’ve used vegan cheese + oat crème fraîche for the sauce—tastes a little different but still works.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Cakes fell apart	Didn’t chill the mix before frying	Chill for 30 minutes before cooking
Soggy texture	Cauliflower wasn’t drained properly	Press out water with a clean towel
Coating didn’t crisp	Skipped the breadcrumbs or pan was cold	Use panko + hot oil, don’t crowd the pan

HOW TO MAKE MARY BERRY’S CAULIFLOWER POTATO CAKES

1. Boil potatoes in salted water until soft. Drain and mash.
2. Boil cauliflower in another pan, drain very well, and mash lightly.
3. Mix together the potato, cauliflower, Cheddar, chives, spring onions, Dijon mustard, mayo, salt + pepper.
4. Form into cakes—you should get about 12 small patties. Press into panko.
5. Chill in the fridge for 30 minutes to firm up.
6. Fry in hot sunflower oil, 2–3 mins each side, until golden and crisp.
7. Make the sauce: Warm crème fraîche, Parmesan, mustard, and chives together until gently melted. Serve on the side or spooned over.

TIPS FROM MY KITCHEN

• I use an ice cream scoop to portion the cakes evenly.
• Let them sit for 1–2 mins in the pan before flipping—less breakage that way.
• A non-stick pan is your friend here. Trust me.

STORAGE + SERVING

• Fridge: Store in an airtight container for up to 3 days.
• Freeze: Lay on a tray to freeze, then transfer to a bag. Reheat from frozen in the oven or pan.
• Serve with: A green salad, fried egg, or that dreamy Parmesan sauce.

FREQUENTLY ASKED QUESTIONS

Q: Can I bake these instead of frying?
A: Yes, at 200°C for about 20 minutes. They won’t be as crispy but still tasty.

Q: Can I make the mix ahead of time?
A: Definitely. The mixture keeps well in the fridge overnight—just shape and coat when ready.

Q: My mixture is too soft—what now?
A: Add a spoonful of breadcrumbs to firm it up. Or mash the cauliflower less next time.

Q: Can I skip the Parmesan sauce?
A: You can, but it takes them to another level. Even a dollop of sour cream works in a pinch.

Try More Recipes:

• Mary Berry Cauliflower And Sweet Potato Curry
• Mary Berry Celeriac and Potato Mash
• Mary Berry Cauliflower Steaks