Mary Berry Cauliflower Potato Cakes Recipe [Tips & Tricks]

If you’re looking for a comforting yet healthy dish, Mary Berry’s cauliflower potato cakes recipe is a must-try!

It’s the perfect combination of creamy cauliflower and fluffy potatoes, all brought together with delicious seasonings that make each bite absolutely mouthwatering. Plus, they’re super easy to make, and they work wonderfully as a side or even a main dish. Whether you’re trying to eat more vegetables or just want something different, this recipe offers a simple way to enjoy a flavorful and satisfying meal that’s sure to impress everyone at the table.

Mary Berry Cauliflower Potato Cakes Recipe

Ingredients Needed

Making Mary Berry’s Cauliflower Potato Cakes involves a delightful mix of fresh vegetables and pantry staples, all of which combine to create a light, flavorful dish that’s perfect for a snack, side, or even a vegetarian main. Here’s a breakdown of the ingredients you’ll need to get started:

1. Cauliflower (1 medium head): The star of this recipe, cauliflower adds a mild, slightly nutty flavor that pairs wonderfully with the earthiness of potatoes. When cooked, it softens into a creamy texture that binds the cakes together.

2. Potatoes (2 large, preferably starchy, like Maris Piper or Russet): Potatoes provide the body and texture to the cakes, making them crispy on the outside while staying tender inside. Starchy potatoes absorb moisture well, which is key to creating a perfect cake consistency.

3. Eggs (1 large): Used as a binding agent, the egg helps hold the vegetables together while also adding richness and moisture to the cakes. It also contributes to a golden, crisp finish when fried.

4. Cheese (50g grated, optional): While Mary Berry’s original recipe doesn’t necessarily call for cheese, adding a sharp cheese like cheddar or Parmesan elevates the flavor profile, giving the cakes a savory, umami boost.

5. Breadcrumbs (around 100g): These are essential for the crispy coating. They help form a golden, crunchy exterior when fried. You can use regular breadcrumbs or panko for an extra crunch. For a gluten-free version, use gluten-free breadcrumbs or ground almonds.

6. Chives or Parsley (fresh, finely chopped): Fresh herbs add a burst of color and a bright, fresh flavor. Chives have a mild onion flavor, while parsley offers a clean, slightly grassy note.

7. Seasoning (Salt and pepper): Simple but essential, salt and pepper season the mixture to bring out all the flavors. Adjust according to your taste preferences.

8. Butter or Olive Oil (for frying): For frying the cakes, you need a fat that will create a crisp, golden crust. Butter adds a rich flavor, while olive oil is a healthier option that still provides a great result.

Equipment Needed

When preparing Mary Berry’s Cauliflower Potato Cakes, the right equipment makes the process more efficient and enjoyable. Below are the essential tools and gadgets you’ll need:

1. Large Pot: To cook the potatoes and cauliflower, a large pot or saucepan is needed. This ensures that the vegetables are fully submerged in water and cooked evenly. A pot with a lid helps to retain the heat, speeding up the cooking process.

2. Large Bowl: Once the vegetables are cooked and mashed, a large mixing bowl is required to combine them with the other ingredients. This bowl should have enough room for you to stir without making a mess.

3. Frying Pan or Skillet: A non-stick frying pan or skillet is ideal for frying the cakes. This allows you to cook them evenly without sticking and gives you the opportunity to achieve a beautiful golden crust on the outside.

4. Masher or Potato Ricer: A potato masher or ricer is essential for mashing the potatoes and cauliflower. A ricer, in particular, helps achieve a smooth, lump-free texture, which ensures that your cakes have the perfect consistency.

5. Spatula or Fish Slice: A sturdy spatula or fish slice will help you flip the cakes during frying without breaking them. It’s important to handle them gently as they cook, as they are quite delicate before the crust is formed.

6. Measuring Cups and Spoons: For accuracy in ingredients, particularly when adding seasonings or breadcrumbs, measuring cups and spoons will ensure you get the right proportions, leading to consistent results.

7. Plate or Tray: After cooking, you’ll want to place the finished cakes on a plate lined with paper towels to drain off any excess oil. A tray can also be useful if you’re preparing multiple batches.

How To Make Mary Berry’s Cauliflower Potato Cakes

Making these cauliflower potato cakes is relatively simple, but the magic lies in getting the right balance of flavors and textures. Here’s a step-by-step guide:

Step 1: Prepare The Vegetables

Start by peeling the potatoes and chopping them into roughly equal-sized chunks. Cut the cauliflower into florets.

Place both the potatoes and cauliflower in a large pot of salted water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes, or until both vegetables are tender when pierced with a fork.

Step 2: Mash The Vegetables

Once the potatoes and cauliflower are cooked, drain them thoroughly and return them to the pot. Use a potato masher or ricer to mash the vegetables together.

The goal is to get a smooth, lump-free mixture. If you used a ricer, you should end up with a fluffy, airy mash.

Step 3: Add The Seasonings

While the mixture is still warm, stir in the egg, breadcrumbs, and any additional seasonings. If you’re adding cheese, this is the moment to incorporate it.

Chopped fresh herbs like parsley or chives will add a burst of flavor and color. Season generously with salt and pepper.

Step 4: Shape The Cakes

Once everything is mixed together and well-combined, take a handful of the mixture and gently form it into a round, flat cake. The mixture should hold its shape, but be careful not to overwork it. Aim for about 1-inch thickness so they cook evenly.

Step 5: Fry The Cakes

Heat a frying pan over medium heat and add a tablespoon of butter or olive oil. Once hot, place the cakes in the pan, cooking in batches if necessary.

Fry the cakes for 3-4 minutes on each side, or until golden brown and crispy. Don’t overcrowd the pan, as it will prevent the cakes from crisping up properly.

Step 6: Drain And Serve

Once cooked, place the cakes on a plate lined with paper towels to absorb any excess oil. Serve hot, garnished with extra fresh herbs or a dollop of sour cream or yogurt if desired.

Expert Tips

1. Texture is Key: To ensure your cakes hold together and achieve that desirable crispy texture, make sure the mashed potato and cauliflower mixture is not too wet. If it’s too moist, add a little extra breadcrumbs to absorb the liquid.

2. Chill the Cakes Before Frying: If you have the time, shape the cakes and chill them in the fridge for 30 minutes before frying. This helps them firm up and prevents them from falling apart during cooking.

3. Use a Non-stick Pan: A non-stick frying pan is your best friend for this recipe. It ensures that your cakes won’t stick and makes flipping them a breeze.

4. Experiment with Flavors: Mary Berry’s recipe is quite versatile. You can mix up the seasonings and add spices like cumin, smoked paprika, or garlic powder for an extra layer of flavor. You can also add finely chopped cooked onions or spinach for variety.

5. Make a Large Batch: These cakes freeze really well, so if you want to make a big batch, cook the cakes, let them cool, and then freeze them in a single layer. To reheat, bake them in the oven to get the exterior crisp again.

Mary Berry’s Cauliflower Potato Cakes are a perfect way to combine two humble ingredients-cauliflower and potatoes-into something special. Whether you’re looking for a satisfying vegetarian meal, a delicious side dish, or just a tasty snack, these cakes deliver both on flavor and texture.

The soft interior contrasts beautifully with the crispy exterior, and the herbs and seasonings elevate the entire dish. By following these detailed instructions and expert tips, you can create these delicious cakes with ease and enjoy them any time.

Easy Recipe Variations For Mary Berry’s Cauliflower Potato Cakes

Mary Berry’s Cauliflower Potato Cakes are a wonderfully versatile dish that offers a perfect balance between the creamy texture of mashed potatoes and the subtle, earthy flavor of cauliflower. While the original recipe is already delicious, there are numerous easy variations that you can explore to elevate the dish, or tailor it to your personal tastes.

1. Cheese and Herb Infusion

   Adding cheese to your cauliflower potato cakes is a surefire way to make them even more indulgent. Sharp cheeses like cheddar, Gruyère, or even a sprinkle of Parmesan can provide depth of flavor and a delightful creamy texture. Fresh herbs such as chives, parsley, or dill can complement the flavors of the cauliflower and potatoes, adding a fresh and aromatic element to your cakes.

2. Spicy Kick with Chili and Paprika

   If you’re looking to add a bit of heat to your cauliflower potato cakes, consider incorporating finely chopped red chili or a pinch of cayenne pepper into the mix. You could also opt for smoked paprika to introduce a smoky, slightly spicy undertone. This variation works wonderfully for those who enjoy a bit of spice and adds an extra layer of complexity to the dish.

3. Vegan Version

   For those following a plant-based diet or wanting a dairy-free alternative, it’s easy to adapt Mary Berry’s recipe to suit your needs. Substitute mashed potatoes with sweet potatoes for a unique twist, and replace any butter or cream with coconut milk or a dairy-free margarine.

   To bind the cakes, use a flaxseed or chia seed ‘egg’ (1 tablespoon of ground flaxseeds or chia seeds mixed with 3 tablespoons of water, left to set for 5 minutes). Vegan cheese can also be incorporated for a cheesy element without any animal products.

4. Addition of Vegetables

   You can boost the nutrition of the cakes and experiment with textures by adding finely grated or chopped vegetables to the mix. Carrots, zucchini, or spinach work particularly well, providing extra color and nutrients. Make sure to squeeze out any excess moisture from vegetables like zucchini, or the cakes may turn out too soggy.

5. Adding a Protein Punch

   For a heartier version, consider adding cooked, crumbled bacon, ground sausage, or even cooked chicken into the mixture. These protein-rich additions not only elevate the flavor but also make the cakes more filling. A smoked chicken or turkey could offer a great smoky backdrop, while bacon will add a savory, crispy texture that contrasts beautifully with the soft cakes.

6. Lemon Zest and Garlic

   A light touch of lemon zest and minced garlic can brighten up the overall flavor profile of the cakes. The zest adds a fresh, citrusy note that works well with the earthiness of the cauliflower and the creaminess of the potatoes. A hint of garlic will enhance the depth of flavor without overwhelming the delicate balance of the dish.

7. Gluten-Free Alternative

   If you’re gluten intolerant, you can easily swap out regular flour for a gluten-free alternative such as rice flour, chickpea flour, or potato flour. Additionally, consider adding a bit of cornstarch to help the cakes hold together better without the gluten. If you’re looking to go extra light and crispy, using a combination of almond flour and cornmeal can create a fantastic crunch on the outside.

Best Practices To Store Leftovers

Cauliflower potato cakes are undeniably delicious, and it’s not uncommon to have leftovers. The key to keeping them fresh and tasty lies in how you store them. Here are some best practices to ensure your cakes stay as delightful as the first serving.

1. Cool Before Storing

   As with any leftovers, allow your cauliflower potato cakes to cool to room temperature before storing. Placing them in a container while they’re still warm can trap moisture, leading to sogginess, which can affect the texture and flavor when reheated. Set them aside on a cooling rack for about 10-15 minutes to ensure they are cool.

2. Airtight Containers

   Store your leftover cakes in an airtight container to prevent them from drying out or absorbing unwanted odors from the fridge. A container with a tight seal will help maintain their moisture and freshness for a longer period. For best results, layer the cakes with parchment paper between them to avoid sticking.

3. Refrigeration

   Cauliflower potato cakes should be stored in the refrigerator if you plan to eat them within the next few days. They can last for 3-4 days in the fridge. Ensure that the container is sealed properly to prevent any contamination or loss of flavor.

4. Freezing for Long-Term Storage

   If you have more leftovers than you can consume within a few days, freezing is a great option. To freeze cauliflower potato cakes, place them on a baking sheet lined with parchment paper and freeze them in a single layer.

   Once frozen, transfer them to a freezer-safe bag or container. This method prevents them from sticking together, allowing you to remove as many as you need later. Frozen cakes can last up to 2 months.

5. Reheating

   When reheating leftovers, you have a few options to maintain their crispy exterior and soft interior. For the best results, reheat in a hot skillet over medium heat with a touch of oil to crisp them up again.

   You can also reheat them in the oven at 350°F (175°C) for about 10-15 minutes, flipping halfway through to ensure even crispiness. If you’re in a rush, a microwave works, but keep in mind that it may soften the texture.

What Goes Well With Cauliflower Potato Cakes

Mary Berry’s cauliflower potato cakes can be served in many different ways, and there are several side dishes and accompaniments that complement them beautifully. Whether you’re looking for something light and refreshing or hearty and indulgent, these ideas will elevate your meal.

1. Green Salad

   A fresh green salad provides a crisp contrast to the rich, creamy texture of the potato cakes. Consider a simple arugula salad dressed with olive oil, lemon, and a pinch of salt.

   You can also add some cucumber, cherry tomatoes, and avocado for extra texture and flavor. A tangy vinaigrette will balance the mild flavors of the cakes perfectly.

2. Dips and Sauces

   Serve your cauliflower potato cakes with a variety of dips or sauces. A cooling tzatziki sauce, made with yogurt, cucumber, garlic, and mint, pairs wonderfully with the richness of the cakes.

   Alternatively, a tangy tomato chutney or a spicy sriracha mayo can add a burst of flavor. For a more classic approach, a dollop of sour cream or crème fraîche enhances the flavor while providing a luxurious finish.

3. Grilled Vegetables

   Grilled vegetables such as zucchini, bell peppers, or eggplant make a fantastic side dish. The smoky char from the grill adds an extra layer of flavor that contrasts well with the softness of the cakes. A drizzle of balsamic vinegar or olive oil on the grilled vegetables can further enhance their natural sweetness and complement the cakes.

4. Poached or Fried Egg

   Adding a poached or fried egg on top of your cauliflower potato cakes can turn them into a satisfying brunch or a more filling dinner. The runny yolk adds a rich, creamy texture that enhances the flavor of the cakes. You can even sprinkle a bit of smoked paprika or fresh herbs like parsley over the egg for a pop of color and flavor.

5. Roasted Tomatoes

   Roasted tomatoes offer a burst of juicy sweetness that pairs beautifully with the savory, earthy cakes. Slow-roast them with a drizzle of olive oil, salt, and a sprinkle of dried herbs like oregano or thyme for a simple yet flavorful accompaniment. The tomatoes’ slight acidity balances out the richness of the cauliflower potato cakes.

6. Gravy or Brown Sauce

   For a more indulgent pairing, serving the cakes with a rich, savory gravy or brown sauce is a classic option. The savory depth of the gravy pairs excellently with the mildness of the cauliflower and potato cakes, making for a hearty and comforting meal.

Conclusion

Mary Berry’s Cauliflower Potato Cakes are a delightful, versatile dish that can easily be adapted to suit a variety of tastes and dietary preferences. Whether you prefer a cheesy, herbed version, or a spicy, vegetable-packed variation, there’s plenty of room for creativity in this recipe.

The best practices for storing leftovers ensure that these cakes remain just as delicious when enjoyed again, and a selection of complementary side dishes can turn them into the star of any meal. Whether served as a light snack or part of a larger meal, cauliflower potato cakes are a guaranteed crowd-pleaser, offering a satisfying blend of flavors and textures that everyone will enjoy.

FAQs

What Ingredients Are Needed For Mary Berry’s Cauliflower Potato Cakes Recipe?

Mary Berry’s cauliflower potato cakes recipe requires a few simple ingredients: cauliflower, potatoes, butter, milk, spring onions, cheddar cheese, flour, breadcrumbs, egg, and seasoning like salt and pepper.

How Do You Prepare The Cauliflower For Mary Berry’s Potato Cakes?

To prepare the cauliflower, cut it into florets and steam or boil it until it’s tender. Once cooked, mash the cauliflower with a fork or potato masher to achieve a smooth texture.

Can I Use Frozen Cauliflower In Mary Berry’s Potato Cakes Recipe?

Yes, you can use frozen cauliflower. Make sure to thaw and drain it properly to remove excess water, then mash it as you would with fresh cauliflower.

What Type Of Cheese Is Best For Mary Berry’s Cauliflower Potato Cakes?

Cheddar cheese is the most commonly used cheese for Mary Berry’s cauliflower potato cakes, as it melts well and adds a creamy flavor. You can experiment with other cheeses like Gruyère or Parmesan for a different taste.

Can I Make Mary Berry’s Cauliflower Potato Cakes Gluten-free?

Yes, you can easily make the recipe gluten-free by using gluten-free flour and gluten-free breadcrumbs. Be sure to check the packaging of each ingredient to ensure they are truly gluten-free.

How Do You Shape The Potato Cakes In Mary Berry’s Recipe?

Once the mixture has cooled slightly, use your hands to shape the mixture into small, round patties. Flatten each patty slightly to form a cake-like shape, then coat them in breadcrumbs for a crispy texture.

Can I Make Mary Berry’s Cauliflower Potato Cakes In Advance?

Yes, you can make the potato cakes in advance. After shaping them, store the uncooked cakes in the fridge for up to 24 hours or freeze them for longer storage. When ready, cook them directly from the fridge or freezer.

How Do You Cook Mary Berry’s Cauliflower Potato Cakes?

The cakes are cooked by frying them in a little oil or butter in a pan over medium heat. Cook for 3-4 minutes on each side until golden and crispy. Alternatively, you can bake them in the oven for a healthier option.

What Can I Serve With Mary Berry’s Cauliflower Potato Cakes?

Mary Berry’s cauliflower potato cakes are versatile and can be served with a variety of dishes. Consider pairing them with a salad, some roasted vegetables, a dollop of sour cream or yogurt, or a simple tomato relish.

How Can I Add Extra Flavor To Mary Berry’s Cauliflower Potato Cakes?

To enhance the flavor, you can add herbs such as parsley, chives, or thyme to the potato cake mixture. You can also experiment with spices like paprika, cumin, or curry powder for a bit of heat and depth.