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Break cauliflower into florets. Boil in salted water (1 teaspoon salt) for about 5 minutes until tender. Drain and set aside.
Cook potatoes:
Peel and chop potatoes. Boil in salted water (1 tablespoon salt) until soft. Drain well.
Mash potatoes:
Mash the potatoes with butter, salt, and pepper until smooth and creamy.
Mix eggs and cauliflower:
Lightly beat the eggs. In a large bowl, combine boiled cauliflower, eggs, and breadcrumbs. Mix well to create a binding mixture.
Combine potato mash and cauliflower mix:
Gently fold the mashed potatoes into the cauliflower mixture. Add cheese and parsley; mix gently.
Shape and cook:
Form the mixture into patties or a loaf shape. Heat olive oil in a pan over medium heat. Fry patties until golden on both sides or bake in the oven at 180°C (350°F) for 25-30 minutes until golden and cooked through.
Optional crunch:
Sprinkle with chopped candied nuts on top before serving for an extra delightful crunch.
Serving Tips:
Serve warm with a side salad or steamed vegetables. Garnish with extra parsley.
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
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