Vegetarian Pistachio-Crusted Potato Cakes with Lemon Rice Salad

1.Place the peeled and chopped potatoes in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce heat to medium and simmer until potatoes are tender, about 15 minutes.

2.Meanwhile, steam the cauliflower florets until very tender, about 8-10 minutes. Drain well and set aside.

3.Drain the cooked potatoes and mash them in a large bowl until smooth. Add the steamed cauliflower, grated cheddar cheese, and season with salt and freshly ground black pepper. Mix well to combine.

4.Shape the mixture into 8 equal-sized patties, about 2 inches in diameter and 1/2 inch thick. Place them on a tray and refrigerate for 20 minutes to firm up.

5.Place the crushed pistachios in a shallow dish. Lightly coat each potato cake first in flour, then dip into the beaten egg, and finally press into the crushed pistachios to coat evenly on all sides. Set aside.

6.Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Fry the pistachio-coated potato cakes in batches, about 3-4 minutes per side, until golden brown and crispy. Add more oil if needed. Transfer cooked cakes to a paper towel-lined plate to drain excess oil.

7.While the cakes are frying, rinse the rice under cold water until water runs clear. In a medium saucepan, combine rice and 2 cups of water with a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed. Remove from heat and let sit covered for 5 minutes.

8.Fluff the cooked rice with a fork and transfer to a large bowl. Add lemon zest, lemon juice, chopped parsley, diced red onion, and cucumber. Drizzle with 1 tablespoon olive oil and season with salt and pepper to taste. Toss gently to combine.

9.Serve the crispy pistachio-crusted potato cakes hot alongside a generous portion of the tangy lemon rice salad. Garnish with additional parsley or lemon wedges if desired.