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Leftovers >  Potatoes >  Side Dishes >  Cauliflower-Potato Cakes >

 

Cauliflower-Potato Cakes

• 1/2 head cauliflower, trimmed & coarsely chopped*

• 1 C prepared mashed potatoes*

• Butter

• Salt & black pepper to taste

• 1/2 tsp. dill weed

• Lawry's Seasoned Salt

• Plain breadcrumbs

• Olive oil

Boil or steam cauliflower until tender; drain and transfer to a large bowl. Combine with prepared mashed potatoes; mash together until thoroughly combined. Add butter, salt, black pepper, dry dill weed and Lawry's Seasoned Salt; mix well. Add just enough to plain breadcrumbs to make mixture dry enough to handle. Add a drizzle of olive oil to a nonstick frying pan; warm over medium heat. Using hands, shape cauliflower/potato mixture into balls the size of a walnut. Place in frying pan and flatten with a spatula until balls resemble patties. Cook each side until lightly golden, turning once. Drain patties on paper towels if necessary. Serve hot.

 

*Leftover cauliflower and mashed potatoes can also be used.

 

*Cauliflower-Potato Cakes images (C) Shenanchie O'Toole (2017). Click on image above to view larger size in a new window.

 

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• Potato Cakes (Irish)

• Potato Pancakes with Applesauce (Diabetic)

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