Printable Recipe
Baked Cauliflower and Potato Schnitzels
Cauliflower is seasoned and slowly roasted until tender with caramelised golden edges.
Prep time
15 min
Cook time
52 min
Total time
1 hr 7 min
Yield
4
Ingredients
10
Steps
10
Filed under: side dish, european, baking, over 1 hour, potato, cauliflower.
Source channel: Frische Rezepte
Key ingredients
cauliflower, salt, for the cauliflower water, potatoes, salt, for the potato water, eggs.
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
- 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.