When thinking of appetizers, cauliflower and potatoes mashed together to make a great combination, while adding a little more nutrition. Your family and friends may figure out that there is something a little different about the potatoes, but only a little different. I went a little further to make it healthy, by cutting down on the sodium. I added a little chevre, some herbs, and bread crumbs.
Bread is one of the worst when it comes to sodium, and regular bread crumbs are really bad. In order to still have a breadcrumb that works, I buy my own low sodium bread (there are a couple of gluten-free rice bread brands that work), and then make my own breadcrumbs. Bake the bread on low until it hardens, and then using a mini-blender or smoothie maker grind the toasted bread into crumbs.
I made the cauliflower-potato bites up early and then refrigerated overnight so that when I dipped it in the egg it would hold shape before dipping it in bread crumbs. By the way – if the bites lose shape – the potato mush is still good tasting. Serve the Cauliflower-Potato Bites with Sour Cream, Applesauce, Yogurt, or Salsa. Or just pop them in your mouth.
Cauliflower and potato smashed together with some chevre and herbs, breaded and pan-fried. A tasty appetizer to serve at any gathering.
- 2 cups of cut-up potato 1 in by 1 in.
- 2 cups of cut-up cauliflower
- 1 tbs flour
- 4 oz softened goat cheese
- ⅛ tsp garlic powder
- ¼ tsp mixed herbs (such as Italian)
- pepper (and salt ) to taste
- 2 eggs
- In two separate pots, boil water.
- Place the potato in one pot, the cauliflower in the other, and cook until they are soft but not mushy.
- Drain, mash and combine thoroughly without over mixing, you may need to use your fingers to pull out any pieces that are a little undercooked and not mashing.
- It should be well combined, but not gluey.
- Add in the flour soften creamed cheese, herbs, and garlic powder and give it another good stir.
- Form into small patties, place on wax paper on a plate or cookie sheet. Place into the refrigerator.
- Heat oil in a non-stick pan.
- Whip two eggs in a small bowl.
- Dip one potato pattie at a time into the egg and then bread.
- Place into a pan, brown on one side, and flip, cooking about 4 or 5 at a time.
- Do not overcrowd the pan.
NotesFor gluten-free – make your own breadcrumbs using gluten-free bread and omit the flour. It will be a little looser but still, hold together okay.