Name: Potato Cauliflower Patties
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 10 servings
Ingredients: 2 null potatoes (cooked (or use 1 heaping cup leftover mashed potatoes)); 0.5 null medium onion (chopped); 3 null cloves of garlic (finely chopped, or use 0.5 tsp garlic powder and add with salt); 1 null jalapeno (finely chopped); 1 cup cauliflower (packed grated); 0.25 cup carrots (grated); 1 tsp oregano; 0.5 tsp basil; 1 tbsp chives (fresh or dried); 0.75 tsp salt; 0.5 tsp black pepper; 1 null flax egg ((1 tbsp flax meal mixed with 2.5 tbsp water)); 0.33 cup breadcrumbs (+ 1/4 cup more for coating (optional))

Instructions

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1

Cook the potatoes (2 medium) by boiling or steaming, then mashing. Alternatively, use leftover mashed potatoes (1 cup).
2

Heat [oil] in a skillet over medium heat. Add the onion (0.5 medium), of garlic (3 cloves), jalapeno (1) and a pinch of [salt]. Cook for 4-5 minutes until golden.
3

Add the packed grated cauliflower (1 cup) and grated carrots (0.25 cup) and a pinch of [salt]. Cook for another 3 minutes. Remove from heat and let cool.
4

In a bowl, combine the mashed [potatoes], the cooled cauliflower mixture, oregano (1 tsp), basil (0.5 tsp), fresh or dried chives (1 tbsp), salt (0.75 tsp), and black pepper (0.5 tsp). Mix well. Add the egg (1 flax) and breadcrumbs (0.33 cup) and mix thoroughly. Chill the mixture for 20-30 minutes if planning to pan-fry.
5

Shape into small 1-1.5 inch patties. Optionally, roll the patties in more breadcrumbs (0.25 cup) for coating.
6

Pan-fry over medium heat for 3-4 minutes per side, or bake at 220 deg C (425 deg F) for 25 minutes. Flip the patties halfway through baking. Serve with sauces/dips of choice.