Crispy Vegan Potato & Cauliflower Patties Recipe

• 2 medium potatoes, cooked (or 1 heaping cup leftover mashed potatoes)
• 1/2 medium onion, chopped
• 3 cloves garlic, finely chopped (or 1/2 tsp garlic powder)
• 1 jalapeno, finely chopped
• 1 cup packed grated cauliflower
• 1/4 cup grated carrots
• 1 tsp oregano
• 1/2 tsp basil
• 1 tbsp fresh or dried chives
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 flax egg, (1 tbsp flax meal mixed with 2.5 tbsp water)
• 1/3 cup breadcrumbs, + 1/4 cup more for coating (optional)

• Cook the potatoes by boiling or steaming, then mash. Alternatively, use about 1 cup of leftover mashed potatoes.
• Heat a little oil in a skillet over medium heat. Add the chopped onion, garlic, jalapeno and a pinch of salt. Cook 4–5 minutes until the onion is golden.
• Add the grated cauliflower and carrots with a pinch of salt and cook another 3 minutes until tender. Remove from heat and let cool slightly.
• In a bowl, combine the mashed potatoes with the cauliflower mixture, oregano, basil, chives, salt and pepper. Add the flax egg and breadcrumbs, mixing until the mixture holds together. Chill 20–30 minutes if you plan to pan-fry for a firmer texture.
• Form small patties, about 1–1.5 inches wide. A cookie cutter helps make uniform shapes: pack the mixture into the cutter, release, and refine the shape. Optionally roll the patties in additional breadcrumbs to coat.
• Pan-fry over medium heat 3–4 minutes per side until golden, or bake at 425°F (220°C) for 25 minutes, flipping halfway. Serve warm with your favorite sauces or dips.

Nutrition shown is for one patty (of 10).

Nutrition