Go Back Email Link
–+ servings
Plate with two cauliflower potato cakes topped with yogurt dipping sauce and a side salad.
Print Recipe Pin Recipe Save Recipe
4.13 from 8 votes

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!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Side Dishes & Snacks
Cuisine: American
Servings: 8 Potato Cakes
Calories: 139kcal
Author: Julia

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