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