Cauliflower potato pancakes
Light and tasty vegetable fritters, where classic potatoes are complemented by delicious cauliflower. Ideal as a main course for dinner or an unconventional side dish that even a beginner can easily cook. Crispy on the surface, fragrant with garlic and marjoram on the inside.
Ingredients · Servings 4
- 1 small cauliflower
- 1 kg potatoes (6 medium potatoes)
- 100 g English bacon
- 2 eggs
- ground black pepper (to taste)
- salt (to taste)
- 2-3 cloves of garlic (to taste)
- 2 tablespoons plain flour
- 1 teaspoon marjoram (to taste)
- Further:
- oil (for frying)
Method · 55 min
- Clean the cauliflower and separate it into florets. Boil them in salted water for 10 minutes, then drain and set aside.
- Peel and grate the potatoes finely into a large bowl. Add the diced bacon, eggs and flour.
- Finely chop or roughly grate the cooked cauliflower into a bowl. Peel the garlic and press it into the mixture. Mix everything thoroughly into a sticky dough.
- Add salt, pepper and marjoram to the mixture to taste.
- Shape the mixture into patties with a spoon and fry them on both sides in hot oil in a frying pan. Place the fried patties on a paper towel.
- Serve with fresh vegetable salad, sauerkraut or herb dip, but they also make a great addition to a meat mixture and become an original side dish.
