It took me a few batches to find the result I wanted, but I’m not exaggerating to say that my toddler and hubs were fighting for the last piece of these cauliflower potato fritters. I serve them as is with a side of fruit for my toddler. Hubs like to mix ketchup and chili paste for the dipping sauce.
I tried pan-frying and baking, and to my surprise, baking gave better results in flavor. I assume it’s because the potato cooks more thoroughly in the oven.
For the texture to come out just right, it is crucial to process the cauliflower-potato mixture until it starts to form a ball. It will be slightly sticky when you touch it, but not to a point where it sticks all over your fingers. You should be able to see some texture. If the mixture is not processed enough, the patties will easily fall apart. On the other hand, if over-processed, the patties will be a bit mushy.
I developed this recipe in partnership with Grabease. If you haven’t heard of Grabease, they started with ergonomic baby utensils and now have a full range of feeding gears, including toddler utensils. The divided silicone bowl pictured above has the best suction among any baby bowls/dishes I tried so far.
These cauliflower and potato fritters are great for blw, but they're also enjoyed by adults.
- 1 medium-sized russet potato
- 1 cup cauliflower florets
- 2 tbsp whole wheat or all-purpose flour
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tbsp dried chives optional
- 1/2 cup shredded cheddar or cheddar-jack cheese
- 1/2 cup panko bread crumbs
- avocado oil spray
Position rack in the middle and preheat the oven to 400F
Add 1 inch of water in a large pot with a steamer basket and bring it to a boil. Reduce heat to low, add potato with its skin on, and cover. Steam for 12 minutes.
Add cauliflower to the steamer basket next to the potato and steam for additional 5 minutes.
Take the steamer basket out and let the potato cool until you can touch it with your hands. Peel the potato and cut it into 1″ chunks.
Add cut potato chunks and cauliflower to a food processor and pulse until the mixture turns slightly sticky but still has texture. You may want to mix with a rubber spatula between pulsing. The mixture will stick together and start to form a ball when it’s ready. Make sure to stop the processor before it becomes a puree.
Add mixture into a large bowl. Add flour, garlic powder, onion powder, and chives. Thoroughly mix with a rubber spatula.
Mix in shredded cheese.
Spread panko breadcrumbs on a large plate. Form the potato-cauliflower mixture into a small patty with your hands, and then coat it with panko. Repeat.
Line a baking sheet with parchment paper and spray with oil. Place the patties on the sheet and bake for 9 minutes. Carefully flip, spray more oil if desired, and bake for additional 9 minutes until golden brown.
Serve as is or with ketchup on the side.