Crispy Cauliflower Potato Cakes are a delicious veggie side dish. This easy to make appetizer or side dish is full of flavor, with a soft inside and crispy crust, this recipe is a real crowd pleaser!
I made this recipe for crispy cauliflower potato cakes for the first time in 2013 and it has been a much adored side dish ever since.
I made a few minor changes to the original recipe to bring this all new recipe forward to inspire your weeknight meals and special occasions.
Cauliflower florets and potatoes get roasted to perfection then blended up and formed into patties. These patties are dipped into breadcrumbs and baked to golden brown crispy delight.
The yogurt dipping sauce, while optional, adds a lovely creamy, tangy compliment to the potato cakes.
The next time you’re looking for a delicious healthier appetizer or side dish, whip up these easy potato cakes to go alongside any main entrée.
If you’re serving more than a few individuals or you want leftovers, you can make a double batch or triple the recipe to make more.
Let’s discuss the healthy ingredients for potato cakes.
Ingredients for Crispy Potato Cakes:
Cauliflower and Russet Potato: Cauliflower florets and russet potatoes get roasted and blended up to make up the base of these delicious cauliflower cakes.
This creates a soft on the inside, crispy on the outside texture which makes this delicious side dish so inviting.
Olive Oil: Used to roast the vegetables, we need a little olive oil or avocado oil to keep the cauliflower and potatoes protected during the roasting process and adding flavor.
Parmesan Cheese: Fresh grated parmesan cheese gets mixed in with the blended cauliflower and potatoes to add some creamy, cheesy flavor.
You can use your favorite cheese here, including fontina, gruyere, cheddar cheese, etc.
Bread Crumbs: Use panko breadcrumbs or gluten-free breadcrumbs in the cauliflower cakes. This ingredient is what makes the cakes nice and crispy.
I make this great side dish using gluten-free breadcrumbs for a gluten free option. You can also use a combination of almond flour and tapioca flour for a grain-free option.
Egg: One large egg gets mixed into the cauliflower mixture to help everything hold together during the pan frying process. It also helps generate the crispy texture. I haven’t tested the recipe using a flax egg but I imagine it would work.
Sea Salt and Black Pepper: Used to season the cauliflower cakes, add salt and pepper to your personal taste.
For the Yogurt Sauce:
Plain Greek yogurt, green onions, lemon zest, fresh garlic, and sea salt is the simple combination results in a creamy dipping sauce that really enhances the whole experience.
Recipe Adaptations:
- Instead of Greek yogurt, you can also use sour cream or mayonnaise.
- Add chopped fresh herbs such as fresh parsley or oregano to the cauliflower pancakes or the dipping sauce of more flavor.
Now that we’ve covered the basic ingredients for cauliflower fritters, let’s make them!
How to Make Crispy Cauliflower Potato Cakes:
Mix all ingredients for the yogurt sauce in a bowl and refrigerate until ready to serve.
Preheat the oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper. If you don’t have parchment paper, you can generously spray the baking sheet with cooking spray.
Arrange the cauliflower florets and potato wedges on a baking sheet and drizzle them with olive oil. Bake for 35 minutes, stirring once half-way through.
Cauliflower florets should be browned and potato wedges should be soft when poked with a fork. Leave the oven at 400 degrees.
Note: you can also steam the potatoes and cauliflower, but the roasting process makes the vegetables more flavorful.
Add the roasted cauliflower and potato to a blender or food processor and pulse several times just until the mixture is chunky but not smooth.
Transfer the cauliflower potato mixture into a mixing bowl along with the lightly beaten egg, ½ cup of the grated cheese, salt and pepper. Mix well to combine, then form patties out of the mixture.
Pour the panko breadcrumbs and the remaining parmesan cheese onto a plate and mix together.
Dip the potato pancakes in the breadcrumb parmesan mixture to coat them. Place potato patties on the prepared baking sheet.
Bake potato cakes for 25 minutes at 400 degrees, flipping them half-way through baking.
Note: you can also pan fry the potato cakes in a large skillet or frying pan with a little oil such as avocado oil or vegetable oil over medium heat to medium-high heat for 3 to 5 minutes per side or 8-10 minutes total.
Serve with yogurt sauce on top.
Store any leftover gluten-free potato cakes in an airtight container in the refrigerator for up to 5 days. You can also freeze the cauliflower cakes in a freezer bag for up to 3 months.
If you’re looking for more appetizer ideas or healthy side dishes, also try out these gems.
More Healthy Side Dishes:
- Zucchini Fritters with Herb-Garlic Aioli
- Gluten-Free Crab Cakes
- Sweet Potato and Parsnip Fritters
- Asian-Inspired Air Fryer Turkey Meatballs
- Feta Stuffed Mini Sweet Peppers
- The Best Buffalo Chicken Dip
- Smashed Sweet Potatoes with Garlic Butter and Honey
Crispy potato cakes on repeat!
Crispy Cauliflower Potato Cakes
Ingredients
For the Crispy Cauliflower Cakes
- 2.5 cups cauliflower florets
- 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 breadcrumbs
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 prepare the yogurt sauce
- Mix all ingredients in a bowl and refrigerate until ready to serve.
To prepare the cauliflower cakes
- Preheat the oven to 400 degrees F.
- Arrange the cauliflower florets and potato wedges on a baking sheet and drizzle them with olive oil. Bake for 35 minutes, stirring once half-way through. Cauliflower florets should be browned and potato wedges should be soft when poked with a fork. Leave the oven at 400 degrees
- Add the roasted cauliflower and potato to a blender or food processor and pulse several times just until mixture is chunky but not smooth.
- Transfer the cauliflower potato mixture into a mixing bowl along with the lightly beaten egg, 1/2 cup of the parmesan cheese, salt and pepper. Mix well to combine, then form patties out of the mixture
- Pour the panko breadcrumbs and the rest of the parmesan cheese (about 2-3 tablespoons) onto a plate and mix together.
- Dip the potato patties in the breadcrumb parmesan mixture to coat them. Place potato cake patties on a well-oiled or parchment-lined baking sheet.
- Bake cauliflower cakes for 25 minutes at 400 degrees, flipping them half-way through baking.
- Serve with yogurt sauce on top.
Notes
Nutrition
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
I originally shared this recipe on July 26, 2013. I updated the photos and added more information to the post to make the recipe even easier to make.
I am laughing because 25 years ago I went on a teenage Outward Bound trip and the amount of food had been miscalculated. We ate, but small portions and we were starving. Someone said that ants tasted like Sweet Tarts and of course we had to try it (sweet no, tart yes.) Ants became a snack. Like I said, we were very hungry.
Anyway, these look delicious and I’m making them for brunch.
LOL too funny! That’s inspiring to hear you guys made good use of your resources though! You definitely must have been starving 😉 Hope you enjoy the recipe!!
We made these tonight for the first time. They were delicious! These will definitely be entering our regular rotation.
So happy to hear it, Sheela!! Thanks for your sweet feedback 🙂