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Cauliflower-potato fritters

These cauliflower and potato fritters are great for blw, but they're also enjoyed by adults.

Course Kid Finger Food
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Servings 2
Author whiteblankspace


  • 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


  1. Position rack in the middle and preheat the oven to 400F
  2. 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.
  3. Add cauliflower to the steamer basket next to the potato and steam for additional 5 minutes.
  4. 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.
  5. 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.
  6. Add mixture into a large bowl. Add flour, garlic powder, onion powder, and chives. Thoroughly mix with a rubber spatula.
  7. Mix in shredded cheese.
  8. 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.
  9. 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.
  10. Serve as is or with ketchup on the side.