Name: Baked Cauliflower and Potato Schnitzels
Prep time: 15 min
Cook time: 52 min
Total time: 67 min
Yield: 4 servings
Cuisine: European Inspired
Ingredients: 1 cauliflower; 1 tsp salt, for the cauliflower water; 1 kg potatoes; 1 tbsp salt, for the potato water; 2 eggs; 130 g breadcrumbs; 100 g cheese, grated; 80 g butter; 100 ml milk; Olive oil, for greasing

Method

10 steps

Bring a large saucepan of water to the boil and add 1 teaspoon salt.
Add the cauliflower and cook for 10–12 minutes, until tender.
Drain, allow to cool slightly and purée or mash the cauliflower.
Place the potatoes in a separate saucepan, cover with water and add 1 tablespoon salt.
Boil the potatoes until tender, reserving a little of the cooking water before draining.
Mash the potatoes, adding a little reserved cooking water if needed.
Combine the cauliflower, mashed potatoes, eggs, breadcrumbs, grated cheese, butter and milk.
Shape the mixture into schnitzel-style patties.
Arrange on a lightly oiled or lined baking tray.
Bake at 180°C (350°F) for about 40 minutes, until firm and golden.