Cauliflower-potato fritters with cheddar and chives

Tip: tap a step to mark it as done.

1. Peel and quarter the potatoes, then coarsely grate them using the shredding disc of a food processor or the large holes of a box grater. Chop the cauliflower florets in a food processor into pieces about the size of peas. Finely chop the onion.

2. Combine the cauliflower, potatoes, and onion in a large bowl. Add the eggs, flour, green onions, salt, pepper, parsley, and cheese, and mix thoroughly.

3. Heat the olive oil in a skillet. Shape the mixture into patties, place them in the hot oil, and fry for about 3–6 minutes per side.

4. Transfer the fried fritters to a baking sheet lined with parchment paper and place in an oven preheated to 250 °C (480 °F) for about 5 minutes. Sprinkle with chopped chives and parsley before serving.

Tip: Pulse the cauliflower briefly in the food processor, checking frequently so it does not turn into a puree. Turn the fritters only when the bottoms are golden and firm, or they may fall apart.

This recipe was translated from the Slovak original: Karfiolovo-zemiakové placky s čedarom a pažítkou