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Nutrition info - Recipes

Cauliflower-Potato Pancakes

Call on this cauliflower potato recipe for a palate pleasing meal. These mashed potato pancakes are 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. Forget about baking these cakes -- fry ‘em and enjoy!


Cauliflower-Potato Pancakes

Ingredients

For 1 people

  • 1 cup(s) cauliflower florets
  • 1 1/2 cup(s) mashed potatoes
  • 3 tablespoon(s) matzoh meal
  • 2 teaspoon(s) minced garlic
  • 1 teaspoon(s) salt
  • 1/4 teaspoon(s) white pepper
  • 1 egg, beaten
  • 1/8 cup(s) kasha
  • 5 tablespoon(s) butter

Directions

  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.

Nutrition facts

  • Kcal: 1044.86 kcal
  • Fibers (g): 8.36g
  • Sodium (mg): 4110.93mg
  • Carbs: 96.59g
  • Fat: 64.1g
  • Saturated fat (g): 38.78g
  • Proteins: 19.21g