These savoury cauliflower potato pancakes are crispy and delicious. The Indian spices give them a complex flavour. These could easily be served at any meal. They will disappear very quickly!!
I am now back to work, so finding the time to experiment in the kitchen takes a bit more effort. I find myself dreaming about new recipes now…so much more efficient!
Morphing my Barbequed Cauliflower and Potato Bhaaji recipe into a savoury pancake was a recurring dream. Grating cauliflower and potato, to form a pancake, and then flavouring with the same spices as the bhaaji was a must try.
Rewarding Experimentation
As a starting point, I searched for basic potato pancake recipes and was inspired by this easy potato pancake recipe from Damn Delicious.
I needed to make a pancake batter that would hold up during cooking. Cauliflower and potato both add moisture.It was tricky to get the balance of dry and wet ingredients right. This took some trial and error.
After a few attempts to get the consistency right, success!
These savoury cauliflower potato pancakes are so versitile!
Serve them for supper with curries, or as a substitute for hashbrowns at breakfast, brunch or lunch.
I recommend pairing these pancakes with some type of raita, or chutney.
REMEMBER: Remove as much moisture from the grated cauliflower and potato as possible to ensure your batter isn’t too runny!
Savory Cauliflower Potato Pancakes
Ingredients
- 1/2 head cauliflower medium
- 1 cup grated potato (3-4 small)
- 1/4 cup onion
- 3 eggs, lightly beaten large
- 3 tbsp all-purpose flour
- 2 tsp ginger grated
- 1 tbsp ground coriander
- 1 tsp tumeric
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds
- 1 tbsp fresh cilantro chopped
- 1 tsp salt
- 1/2 tsp ground pepper
- 2 tbsp olive oil for cooking
Instructions
- chop cauliflower into florets, wash
- soak up as much water as possible from the cauliflower as possible
- grate cauliflower and onion, using grater or food processor
- in large mixing bowl, add grated cauliflower, onion and grated potatoes, mix to combine
- add in all spices and flour into cauliflower and potato mixture, and stir until thoroughly mixed
- add beaten eggs, and stir until all ingredients are well combined
- heat olive oil on medium-high heat, in a non-stick pan
- once the pan has reached temperature, add in 1-2 tbsp of batter into the pan and flatten, so pancake is quite thin
- cook the pancake for 2-3 minutes, until golden brown and crispy on one side, then flip over and cook for another 1-2 minutes until both sides are browned
- remove from pan onto paper towel, to absorb any excess oil
- keep pancakes warm in an oven safe dish in a 200 degree Fahrenheit oven until ready to serve
- recipe will make about 10- 12 pancakes, enough for a side dish for 3-4 people