Cauliflower & Potato Veggie Patties

1.Prepare the cauliflower by cutting it into florets and steaming or boiling until very tender, about 8-10 minutes. Drain well and mash until smooth or finely chopped in a food processor.

2.Peel and boil the potatoes until soft, about 15 minutes. Drain and mash until smooth. Let both the mashed cauliflower and potatoes cool slightly.

3.In a large mixing bowl, combine the mashed cauliflower and potatoes with the finely chopped onion, minced garlic, grated carrot, and chopped parsley. Mix well.

4.Add the breadcrumbs, grated Parmesan cheese (if using), beaten egg, ground cumin, smoked paprika, salt, and pepper to the vegetable mixture. Stir thoroughly until all ingredients are well incorporated and the mixture holds together when pressed. If too wet, add a little more breadcrumbs.

5.Shape the mixture into patties about 3 inches in diameter and 1/2 inch thick. Lightly coat each patty with additional breadcrumbs for a crispy exterior.

6.Heat the olive oil in a large non-stick skillet over medium heat. Once hot, carefully place the patties in the pan, cooking in batches if necessary to avoid overcrowding.

7.Fry the patties for about 4-5 minutes on each side, or until golden brown and crispy. Adjust the heat as needed to prevent burning while ensuring thorough cooking.

8.Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil.

9.Serve the cauliflower and potato veggie patties warm, optionally with a side of yogurt dip, fresh salad, or in burger buns with your favorite toppings.