 | | | Spinach and Cauliflower patties Photo Susie Iventosch | | | | | | (Makes 4 large patties)
INGREDIENTS
2 medium-sized Russet potatoes
1 head cauliflower
1 medium yellow onion, finely chopped
1/2 cup grated Gruyere cheese
Olive oil
Salt and pepper to taste
DIRECTIONS
Scrub potatoes and remove any bad spots. Spear through the skin with a fork in one or two places. Rub potatoes all over with a light coating of olive oil. Place potatoes directly on oven rack and bake in preheated 425-degree oven for about 45 minutes, or until tender when speared with a knife. Remove from heat and cool. When able to handle, scoop the pulp out from the skin and place in a bowl. Smash with fork or potato masher. (Reserve skins for another use ... they are really delicious chopped and sautÇed with onions and herbs for a side dish.)
Meanwhile prepare the cauliflower by removing outer leaves and stem, and cut cauliflower into smaller chunks or florets. Using a French steamer, cook until tender when pierced with a knife. (I actually used the Trader Joe's microwaveable cauliflower, which was super easy for this part.) Allow to cool, and chop cauliflower into roughly 1/4-inch pieces with a chef's knife. Set aside.
Cook onions in oil over medium heat until tender and translucent.
Mix all ingredients together: smashed potatoes, cooked cauliflower, sautÇed onions and Gruyere cheese. Form into patties. If you feel this mixture is too dry, add a dash of milk at a time until you can form a patty.
Heat 2 Tbsp. olive oil in frying pan (can use same pan as onions) and cook over medium to medium-high heat until browned and heated through on both sides.
Serve hot!
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Lamorinda Weekly, Moraga CA