Mary Berry’s Cauliflower Potato Cakes are a delicious and innovative twist on the traditional potato cake. Known for her mastery in creating comforting and flavorful dishes, Mary Berry has reimagined the classic potato cake by introducing cauliflower, which lightens the texture and adds a lovely earthy flavor. This dish is perfect for anyone looking to reduce their carbohydrate intake or simply add more vegetables to their diet.
In essence, the cauliflower acts as a healthier substitute for part of the potato, creating a balance of flavors and textures that’s both satisfying and nutritious. The cakes are golden and crispy on the outside while soft and creamy on the inside, making them an irresistible side dish, snack, or even a main course when paired with a protein or salad. Whether you’re vegan, gluten-free, or just looking for a tasty way to use cauliflower, this recipe fits a wide range of dietary preferences while still being hearty and comforting.
Mary Berry’s Cauliflower Potato Cakes Recipe
Ingredients Needed
Mary Berry’s Cauliflower Potato Cakes are simple yet flavorful, relying on a few basic ingredients that come together beautifully. Here’s what you’ll need:
For The Cakes
- 1 medium cauliflower head – The star of the show, cauliflower is the key ingredient that gives the cake its unique texture and flavor. You’ll need to break it down into florets, and it’s important to cook it properly so it blends smoothly with the potatoes.
- 2 large potatoes – These should be peeled and boiled. The potatoes provide a hearty base and help the cauliflower bind together. Russet or Yukon Gold potatoes work best, as they’re starchy and soft when mashed.
- 1 small onion – Finely chopped, the onion brings a subtle sweetness and a bit of savory depth to the cakes.
- 2 cloves of garlic – Minced garlic will infuse the cakes with a warm, aromatic flavor.
- 1 egg – The egg helps bind the ingredients together, ensuring the cakes hold their shape when cooked.
- 1 cup of breadcrumbs – These breadcrumbs provide a light crunch and help the cakes firm up, creating the perfect golden crust. If you’re aiming for a gluten-free version, you can swap these out for gluten-free breadcrumbs.
- Salt and pepper – For seasoning, these are essential for balancing the flavor of the cauliflower and potato.
- Fresh herbs – Mary often uses parsley or chives for a fresh, herbal lift, but you can experiment with thyme or rosemary as well.
For Cooking
- Olive oil or butter – A light drizzle of olive oil or a knob of butter in the pan is all you need to get that crispy golden finish.
- Lemon wedges (optional) – Serve the cakes with a squeeze of fresh lemon juice to brighten the flavors. This adds a lovely contrast to the richness of the cakes.
Equipment Needed
To make Mary Berry’s Cauliflower Potato Cakes, you’ll need just a few standard kitchen tools. Here’s what you’ll need to have on hand:
- Large saucepan – For boiling the potatoes and cauliflower. Make sure it’s large enough to accommodate both vegetables comfortably.
- Steamer or colander – If you prefer to steam the cauliflower, a steamer basket or a simple colander over the saucepan will do the job. Steaming helps retain the nutrients and keeps the cauliflower from becoming too mushy.
- Potato masher or fork – You’ll need this to mash the boiled potatoes and cauliflower together into a smooth, lump-free mixture.
- Frying pan – A large non-stick frying pan is ideal for cooking the cakes, ensuring they don’t stick and that you get a perfectly crisp exterior.
- Large mixing bowl – For combining all the ingredients, a large bowl gives you plenty of space to work with.
- Spatula or spoon – To shape the cakes and flip them in the pan without breaking them.
- Grater or food processor (optional) – If you want to finely grate the cauliflower and potatoes rather than mashing them, this can be an alternative method.
Instructions To Make Mary Berry’s Cauliflower Potato Cakes
The process of making Mary Berry’s Cauliflower Potato Cakes is relatively simple, though it does require a bit of patience when it comes to combining the vegetables into the perfect texture. Here’s a step-by-step guide:
Step 1: Prepare The Cauliflower And Potatoes
Start by peeling and chopping the potatoes into even chunks. Place them in a large saucepan of salted water and bring to a boil. Let them cook for about 15-20 minutes, or until fork-tender. In the meantime, break the cauliflower into florets. You can either steam them in a steamer basket or cook them in the same pot of boiling water as the potatoes for about 10-12 minutes until soft.
Step 2: Mash The Vegetables
Once both the potatoes and cauliflower are tender, drain them well and return them to the saucepan. Use a potato masher or a fork to mash them together until smooth. It’s important to mash the cauliflower thoroughly to ensure there are no large pieces, as this will help the cakes hold together better.
Step 3: Mix The Ingredients
Transfer the mashed potato and cauliflower mixture into a large mixing bowl. Add the finely chopped onion, minced garlic, and your choice of herbs. Stir to combine. Beat the egg in a separate bowl and add it to the mixture, along with the breadcrumbs. Season generously with salt and pepper, and mix everything together until well combined. The mixture should be firm enough to shape into cakes but not dry.
Step 4: Shape The Cakes
Take small portions of the mixture and shape them into round or oval cakes, about the size of your palm. You can make them thicker or thinner depending on your preference.
Step 5: Cook The Cakes
Heat a generous amount of olive oil or butter in a frying pan over medium heat. Once the pan is hot, carefully add the cakes, being sure not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden and crispy. Don’t be tempted to move them around too much; letting them sit gives them a better crust.
Step 6: Serve And Enjoy
Once the cakes are crispy and golden, remove them from the pan and drain on paper towels. Serve them hot with a squeeze of fresh lemon juice and perhaps a dollop of sour cream or yogurt if desired.
Tips And Tricks
- Ensure Proper Water Drainage: When boiling the potatoes and cauliflower, it’s essential to drain them thoroughly to avoid excess moisture in the mixture. Too much moisture can make the cakes soggy.
- Binding with Egg: If you find the mixture too wet or loose, you can add a little extra breadcrumbs or a second egg to help bind everything together.
- Chill Before Cooking: If you have time, refrigerate the formed cakes for about 30 minutes before frying. This helps them hold their shape better during cooking.
- Use Fresh Herbs: Fresh parsley, chives, or thyme elevate the flavor of the cakes. You can also mix in a bit of grated cheese (like cheddar or Parmesan) for a richer taste.
- Make It Vegan: For a vegan version, simply omit the egg and breadcrumbs. Instead, use a flax egg (1 tbsp ground flax seeds mixed with 3 tbsp water) and ensure your breadcrumbs are vegan-friendly.
- Crisp It Up: For an extra crispy texture, you can pan-fry the cakes in a bit of oil, or even finish them in a hot oven for a few minutes after frying.
Mary Berry’s Cauliflower Potato Cakes offer a fantastic way to combine the creaminess of mashed potatoes with the subtle nuttiness of cauliflower, resulting in a dish that’s both comforting and slightly lighter than the usual potato cakes. This recipe is versatile enough to be a side dish or a main meal, and it can be customized to suit various dietary preferences. The golden, crispy exterior and the soft, savory interior make for a delightful eating experience that’s sure to please the entire family. Whether you’re looking for a healthy alternative to traditional potato cakes or just something new to try, these cauliflower potato cakes are a must-try.
Easy Recipe Variations For Mary Berry’s Cauliflower Potato Cakes
Mary Berry’s Cauliflower Potato Cakes are a delicious and versatile dish that can be easily adapted to suit a variety of tastes and dietary preferences. Whether you’re looking to make them spicier, more indulgent, or even vegan, there are a number of easy and exciting variations you can try. Here are some ideas to elevate this already tasty dish:
1. Spicy Cauliflower Potato Cakes
For those who enjoy a bit of heat, adding some spice to the cakes is a simple and effective way to switch things up. To make spicy versions of Mary Berry’s cauliflower potato cakes, you can incorporate ingredients like finely chopped fresh chili peppers, ground cumin, smoked paprika, or even a dash of cayenne pepper. A small spoonful of harissa paste or a teaspoon of curry powder would also add a beautiful depth of flavor and a gentle heat. To finish, sprinkle the cakes with chili flakes before serving for an extra burst of spice.
2. Cheese-Lover’s Cauliflower Potato Cakes
Adding cheese to the mix takes these cakes to a whole new level of indulgence. Grated cheese like cheddar, Parmesan, or a creamy goat cheese can be folded into the potato and cauliflower mixture. If you’re feeling adventurous, try using a combination of cheeses-perhaps a sharp cheddar with a mild mozzarella for a gooey, cheesy interior. Cheese will melt beautifully during the cooking process, providing a delightful gooey texture that contrasts with the crispy exterior of the cakes.
3. Vegan Cauliflower Potato Cakes
For a plant-based version, you can make simple substitutions. Instead of using egg to bind the mixture, try using a flaxseed egg or chia seed egg (1 tablespoon of ground flaxseeds or chia seeds mixed with 3 tablespoons of water, let it sit for 5 minutes to thicken). For the mashed potatoes, opt for a vegan-friendly butter and non-dairy milk (such as oat milk or almond milk). Nutritional yeast can also be added in place of cheese for a cheesy flavor without dairy. These adjustments will result in a fully vegan-friendly cauliflower potato cake that still holds all of its delicious flavor.
4. Herb-Infused Cauliflower Potato Cakes
Infusing the cakes with fresh herbs can bring a bright, fresh flavor that pairs wonderfully with the earthiness of the cauliflower and potatoes. Try adding fresh parsley, chives, dill, or thyme to the mixture. A combination of herbs, such as basil and oregano, could provide an Italian-inspired flavor profile that’s deliciously aromatic. You could also add lemon zest for a burst of citrus that pairs nicely with the herbs.
5. Cauliflower Potato Cakes with Bacon or Sausage
For meat lovers, adding some crispy bacon or cooked sausage to the cakes can enhance the flavor and provide a hearty, savory bite. Chop the bacon into small pieces and mix it into the potato and cauliflower mixture, or crumble up your favorite sausage and blend it in. The saltiness and savory richness of the meat contrast beautifully with the softness of the potatoes and cauliflower, making for an incredibly satisfying bite.
6. Cauliflower Potato Cakes with Peas and Carrots
For a burst of color and additional nutrition, consider adding small, finely diced vegetables like peas, carrots, or corn to the mixture. This not only improves the cakes’ nutritional profile but also gives them a more vibrant, appealing appearance. The sweet crunch of peas or the earthiness of carrots can add a new texture to the dish, making each bite more complex and interesting.
Storing Leftovers
If you happen to have any leftovers of Mary Berry’s Cauliflower Potato Cakes, storing them properly ensures they stay fresh and delicious for future meals. Here’s how you can store and reheat them effectively:
1. Storing in the Refrigerator
To store your cauliflower potato cakes in the refrigerator, allow them to cool to room temperature first. Once cooled, place them in an airtight container. They can be stored in the fridge for up to 3-4 days. If you want to keep them fresh for a longer period, consider layering the cakes with parchment paper to prevent them from sticking together.
2. Freezing Leftovers
Freezing is a great option if you want to keep the cakes for longer than a few days. To freeze, first, let the cakes cool completely. Then, arrange them on a baking sheet in a single layer and place them in the freezer. Once they’re frozen solid (usually in about 2 hours), transfer the cakes to a freezer-safe container or resealable bag. When properly stored, frozen cauliflower potato cakes can last for up to 2-3 months. When you’re ready to enjoy them again, simply reheat them in the oven or on the stovetop.
3. Reheating Tips
For the best results when reheating, avoid using the microwave if you want to retain the crispy texture of the cakes. Instead, heat them in a skillet over medium heat with a little oil or butter until they’re golden and crisp on the outside. Alternatively, you can reheat them in the oven at 375°F (190°C) for about 10-15 minutes, or until they’re heated through and crispy on the outside. If reheating from frozen, allow extra time, around 20 minutes in the oven.
What To Eat With Mary Berry’s Cauliflower Potato Cakes?
Mary Berry’s Cauliflower Potato Cakes are quite filling on their own, but pairing them with the right sides can elevate the dish even further. Here are some ideas for accompaniments that complement the flavors and textures of these crispy, savory cakes:
1. Fresh Salad
A crisp, refreshing salad is a great balance to the richness of the cauliflower potato cakes. You could go with a simple green salad, using ingredients like arugula, spinach, or mixed greens. Add some thinly sliced red onion, cucumber, or avocado for extra crunch and creaminess. A light vinaigrette made with lemon, olive oil, and Dijon mustard would tie everything together beautifully.
2. Roasted Vegetables
Roasted vegetables are an excellent side dish that pairs wonderfully with cauliflower potato cakes. Consider roasting root vegetables like carrots, parsnips, or sweet potatoes with a drizzle of olive oil, thyme, and a sprinkle of sea salt. The natural sweetness of the vegetables balances the savory flavor of the cakes, making for a comforting and wholesome meal.
3. Yogurt or Sour Cream
For an extra creamy element, serve the cakes with a dollop of yogurt or sour cream. Greek yogurt works especially well, adding a tangy contrast to the richness of the potato cakes. You could even flavor the yogurt with a bit of fresh garlic, lemon juice, and dill for an herby, zesty dip that elevates the dish.
4. Tomato Chutney or Salsa
A tangy tomato chutney or salsa can be a delightful addition, bringing in some acidity and sweetness that cuts through the heaviness of the cakes. The contrast in flavors helps to balance the dish, and the bright, fresh notes of the chutney or salsa can provide a perfect burst of flavor.
5. A Poached Egg
If you’re looking for a more indulgent side, try adding a poached egg on top of your cauliflower potato cakes. The richness of the egg yolk complements the crispy cakes, adding an extra layer of flavor and creaminess to the dish. This makes for a more substantial meal, especially for brunch or breakfast.
6. Grilled Fish or Chicken
For a heartier main course, consider pairing the cakes with grilled fish, such as salmon or white fish, or a piece of grilled chicken. The lightness of the grilled protein balances the richness of the potato cakes and creates a more filling, well-rounded meal.
Conclusion
Mary Berry’s Cauliflower Potato Cakes are a fantastic and adaptable dish that can suit many different tastes and preferences. Whether you enjoy them with a spicy kick, a cheesy twist, or a vegan makeover, the base recipe is simple enough to lend itself to a variety of delicious variations. When storing leftovers, you can easily keep them fresh in the fridge or freezer for future enjoyment. As for sides, the possibilities are endless-pair these cakes with everything from a fresh salad to grilled fish for a balanced, satisfying meal. No matter how you choose to make or serve them, these cauliflower potato cakes are a delightful way to enjoy a hearty, comforting dish with endless customization options.
FAQs
What Ingredients Are Needed For Mary Berry’s Cauliflower Potato Cakes?
To make Mary Berry’s cauliflower potato cakes, you will need the following ingredients: 1 medium cauliflower, 2 medium potatoes (peeled and boiled), 1 small onion (finely chopped), 1 egg, 50g of breadcrumbs, 50g of grated cheese (cheddar works best), fresh herbs like parsley, salt, and pepper for seasoning, and some oil or butter for frying.
How Do You Make The Cauliflower And Potato Cakes In Mary Berry’s Recipe?
Start by boiling the potatoes and steaming or boiling the cauliflower until tender. Mash both the potatoes and cauliflower together in a bowl. Then, sauté the chopped onion in a little oil until softened, and add it to the mash. Mix in the egg, breadcrumbs, grated cheese, and seasoning. Shape the mixture into small patties or cakes. Heat oil or butter in a frying pan and cook the cakes until golden brown on each side, about 4-5 minutes per side. Serve warm with a side of your choice!
Can I Make Mary Berry’s Cauliflower Potato Cakes Ahead Of Time?
Yes, you can make Mary Berry’s cauliflower potato cakes ahead of time. After shaping the cakes, you can refrigerate them for up to 24 hours before frying. This makes them a great make-ahead dish for busy evenings. Alternatively, you can freeze them for longer storage. Simply place them in a single layer on a baking sheet, freeze until firm, and then transfer them to a freezer bag. To cook from frozen, fry them directly from the freezer, increasing the cooking time slightly.
