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cauliflower potato pancakes

Savory Cauliflower Potato Pancakes

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.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Appetizer, Side Dish, Snack
Cuisine Indian
Servings 4 people


  • 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


  • 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


try to remove as much moisture from the potatoes and cauliflower as possible, to keep the batter from getting too runny.
Keyword cauliflower, indian, pancakes, potatoes