I’d been thinking about making a healthier version of both potato bake and cauliflower cheese when I had the bright idea of combining both into a yummy but simple crispy potato and cauliflower cheese fritter. This is so much easier to make, with no cream involved and they taste amazing.
The fritters are simple. Just cauliflower, grated potato, Mainland Noble cheese mixed with a little seasoning and egg and flour to combine. When pan fried, you get a crunchy, flavourful fritter with the goodness of cauliflower and potato without an overload of fat.
I used Mainland Noble cheese for these fritters. Mainland Noble is a new cheese variety that I’ve fallen in love with. It contains 30% less fat than tasty cheddar (that’s even less than Edam), yet it’s full flavoured with a smooth, creamy texture. This cheese took seven years to develop, and you can tell -it’s the best lower fat cheese I’ve tried. It’s not surprising that it’s award winning.
Here’s how to make the crispy potato and cauliflower cheese fritters.
Two large agria potatoes
1/2 a head of cauliflower
1/2 an onion, finely sliced.
1 1/4 cup of grated Mainland Noble cheese
1 large egg
3 tablespoons cornflour
1 teaspoon baking powder.
salt and pepper
Wash the potatoes well, dry then grate. Place the grated potato in a clean tea towel. Squeeze as much liquid as you can from the potato and place the grated potato in a large bowl.
Cut the cauliflower florets from the stalks and finely chop into small pieces. Place in a pot with a small amount of boiling water and place on the stove top over a medium heat. Boil the cauliflower for 2-3 minutes and drain well. Pat with a couple of paper towels to blot up any excess liquid then add to the bowl with the potato. Add the onion, cheese and egg. Sprinkle over the cornflour and baking powder and season with salt and pepper. Mix well until all the ingredients are combined.
Heat a tablespoon of oil in a fry pan. Place spoonfuls of the mixture in the pan and cook over a medium heat until golden brown on each side.
These fritters are delicious by themselves or serve alongside slow roasted tomato and asparagus with a little grated cheese on top. They’d also be amazing with a poached egg on top.