Cauliflower-Potato Pancakes

Cauliflower-Potato Pancakes

Cauliflower-Potato Pancakes
This mashed potato meal is so smooth it's hard to believe there isn't a lick of milk or cream. The cauliflower takes it to another level in flavor as well. Forget about baking these cakes -- fry 'em.
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At a glance
Main Ingredient:
Potato
Butter
Eggs
Vegetables
Cooking Method:
Stir-Fry
Difficulty:
Easy
Course/Dish:
Pancakes
Healthy Eating:
Kosher

Ingredients
  • 1 cup cauliflower florets
  • 1 1/2 cups mashed potatoes
  • 3 tbsp. matzoh meal
  • 2 tsp. minced garlic
  • 1 tsp. salt
  • 1/4 tsp. white pepper
  • 1 egg, beaten
  • 2 tbsp. kasha
  • 4 to 6 tbsp. butter

  • Methods/steps
    1. In a large pot of salted boiling water, cook cauliflower until it is very soft, 10 to 15 minutes. Drain and pat dry.
    2. In a mixing bowl, mash cauliflower to small bits with a fork. Add mashed potatoes, matzoh meal, garlic, salt, pepper, and egg. Blend thoroughly.
    3. Shape into 12 patties 3 inches in diameter and about 1/2 inch thick. Sprinkle with kasha, pressing into both sides.
    4. Melt 3 tbsp. butter in a large skillet over medium-high heat. Fry pancakes in batches, adding more butter as necessary, until they are browned and crust is crisp, about 3 minutes per side. Drain on paper towels and serve hot.
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