Servings: 8 Potato Cakes
Crispy Cauliflower Potato Cakes
Crispy Cauliflower Cakes with Yogurt Dipping Sauce make for a fun appetizer or light meal. Easy to make and magically tasty!
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
*You can also use fontina or gruyere cheese
Recipe adapted with permission from Cooking Light (now known as MyRecipes.com) : Crispy Cauliflower Cakes with Herb Sauce and Arugula Salad
Nutrition
Serving: 1of 8, Calories: 139kcal, Carbohydrates: 19g, Protein: 5g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 31mg, Sodium: 405mg, Fiber: 2g, Sugar: 1g