Crispy Cauliflower Potato Cakes Recipe
Enjoy Crispy Cauliflower Cakes with Yoghurt Dipping Sauce as an appetiser or light meal. Simple to make, magically tasty!
INGREDIENT
For the Crispy Cauliflower Cake
– 2.5 cups cauliflower floret
– 1 russet potato quartered lengthwise
– 1 1/2 tablespoons olive oil
– 2/3 cup parmesan cheese*
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– 1 large egg lightly beaten
– 3/4 cup gluten-free panko breadcrumb
For the Yogurt Dipping Sauce
– 1/2 cup plain Greek yogurt
– 2 stalks green onion finely chopped
– Zest of 1 lemon
– 1 large clove garlic minced
– Pinch of salt
INSTRUCTIONS
To make yoghurt sauce
Stir all ingredients in a bowl and refrigerate until serving.
Step 1
Preparing cauliflower cakes
Heat the oven to 400°F. Place cauliflower florets and potato wedges on a baking sheet and drizzle with olive oil.
Step 2
Stir halfway through baking for 35 minutes. Potato wedges should be fork-tender and cauliflower florets browned. Keep the oven at 400 degree.
Step 3
Pulse roasted cauliflower and potato in a blender or food processor until chunky but not smooth.
Step 4
Mix the cauliflower potato mixture with the lightly beaten egg, 1/2 cup parmesan cheese, salt, and pepper in a bowl. Mix well, then make patties.
Step 5
Mix the panko breadcrumbs and 2-3 tablespoons of parmesan cheese on a plate.
Step 6
Coat potato patties in breadcrumbs and parmesan. Put potato cake patties on
a well-oiled or parchment-lined baking sheet.
Step 7
Bake cauliflower cakes at 400 degrees for 25 minutes, flipping halfway. Put yoghurt sauce on top.
Step 8
See Also
See Also
Chunky Avocado Dip Recipe
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