Cauliflower and potato burgers are an alternative to the usual vegetable-based burgers, colorful and appetizing.
The purple cauliflower, which is not only beautiful to see but also adds an extra touch of antioxidants to the dish, provides color and an original look.
The combination of cauliflower and potatoes creates a soft inside and crispy outside, making them irresistible.
They are cooked in an air fryer or oven, so they remain light and retain all the nutritional properties of the vegetables.
The preparation is simple and requires few steps, perfect even for those less experienced in the kitchen.
This burger recipe is ideal for a light dinner, a quick lunch, or an original appetizer.
These aren’t just simple cauliflower and potato patties, but a real kitchen joker to prepare quickly as a dinner saver.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for purple cauliflower and potato burgers
- 10.5 oz purple cauliflower
- 8.8 oz potatoes
- 1 egg
- 0.9 cup grated Parmesan cheese
- to taste fine salt
- 1 pinch nutmeg
- 1 spray extra virgin olive oil
Tools
- 1 Steamer
- 1 Bowl
- 1 Potato masher
- 1 Baking tray
- Parchment paper
- 1 Peeler
- 1 Oil sprayer
Steps for purple cauliflower and potato burgers
To prepare the delicious purple cauliflower and potato burgers, start by peeling the potatoes with a peeler. Cut the potatoes into cubes and the cauliflower into florets. Wash thoroughly under running water.
Cook in a pot with steamer basket, first the potatoes for 6-8 minutes, then add the cauliflower and continue cooking for another 7 minutes. They should remain soft but not mushy.
Once cooked, let them cool
Pass the potatoes through a potato masher and roughly mash the purple cauliflower with a fork.
Add to the mixture the egg, Parmesan, a pinch of nutmeg, and salt.
Mix well until you get a homogeneous mixture
Take a small amount of the mixture and form burgers, place them on a baking tray lined with parchment paper spaced apart, and season with a spray of extra virgin olive oil. Bake in a static oven at 356°F (180°C) for 25-30 minutes or in an air fryer at 356°F (180°C) for about 13-15 minutes, depending on the size of the burgers, and turn halfway through cooking. Check in the last few minutes. They should be golden. Serve hot, possibly accompanied by a good vegan mayonnaise or a fresh yogurt sauce and happy tasting from Barbara!
Storage
Store cauliflower and potato burgers in the fridge in an airtight container for two days. Before serving, heat in the oven or fryer at 320°F (160°C) for a few minutes.
You can freeze. Let them cool completely. Place them on a tray lined with parchment paper spaced apart, and freeze for a few hours. Then transfer to freezer bags and freeze for up to 3 months.
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