Cauliflower Potato Cakes with Spicy Chili

Try our Cauliflower Potato Cakes with Spicy Chili recipe. This dish is made of carefully selected ingredients that will leave your taste buds tantalized and wanting more.

The Spicy Chili boasts a rich foundation of high-quality ground beef, complemented by onions, green and yellow peppers and jalapeño, which adds a spicy kick to the dish. Protein-packed black beans, diced tomatoes and tomato paste form a filling base, delivering sweet and tangy flavors. The balanced blend of spices infuses the chili, which includes chili powder, oregano and cumin.

Moving on to the Cauliflower Potato Cakes, the foundation of this recipe. The potato cakes are made with cauliflower and potatoes. The cauliflower contributes a subtle nuttiness, while the potatoes add a creamy texture, forming the perfect, savory potato cakes. The onions and garlic enhance the complexity of this recipe, providing a sensory experience from the first bite. A touch of cornstarch helps the cakes hold together, while golden crispiness is achieved through vegetable oil for frying. As these savory cakes take shape, adding sharp cheddar cheese introduces a luxurious creaminess that melds seamlessly with the rest of the ingredients.

The finishing touches of this recipe are a dollop of cool sour cream and a sprinkle of fresh green onions to contrast the savoriness of the potato pancakes. This Cauliflower Potato Cakes with Spicy Chili recipe delivers the perfect balance of textures and flavors in every bite.

Prep Time:  20 minutes |  Cook Time:  35  minutes |  Total Time:  55 minutes |  Servings:  4

Ingredients:

Spicy Chili:

• 1 pound  Simply Nature  Organic 100% Grass Fed Ground Beef
• ½ onion, chopped
• ½ green pepper, chopped
• ½ yellow pepper, chopped
• 1 jalapeño, finely chopped
• 15 ounces  Dakota’s Pride  Black Beans, drained and rinsed
• 14.5 ounces  Happy Harvest  Diced Tomatoes
• 8 ounces  Happy Harvest  Tomato Paste
• 1 teaspoon  Stonemill  Iodized Salt
• 2 tablespoons  Stonemill  Chili Powder
• 1 teaspoon  Stonemill  Oregano
• 1 tablespoon  Stonemill  Ground Cumin

Cauliflower Potato Cakes:

• ½ head cauliflower, cored and cut into chunks
• 4 small potatoes, peeled
• ½ onion, chopped
• 1 clove garlic
• ¼ cup  Baker’s Corner  Corn Starch*
• 1 teaspoon  Stonemill  Iodized Salt
• 1 teaspoon  Stonemill  Ground Black Pepper
• ¾ cup  Carlini  Vegetable Oil
• ½ cup  Happy Farms  Shredded Sharp Cheddar Cheese
• ½ cup  Friendly Farms  Sour Cream
• 2 green onions, chopped

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:                                  

1. For the chili: In a large pot over medium heat, brown the beef. Drain well. Add onion, peppers and jalapeños, cook for 5 minutes. Add the beans, tomatoes and tomato paste, stir until thoroughly combined. Fill the diced tomato can with water; add to the pot. Add spices and simmer for 20 minutes; reserve.
2. For the cauliflower potato cakes: In a blender or food processor, pulse the cauliflower, potatoes, onion and garlic until mixture resembles fine particles. Place in a fine sieve and stir to remove as much liquid as possible. Sprinkle in corn starch, salt and pepper. Mix thoroughly.
3. Divide the potato mixture into 8 patties.
4. In a large sauté pan over medium-high heat, heat ¾ cup oil. Working in batches, add patties and cook 3-5 minutes per side, or until golden and crispy. Drain on a paper towel-lined plate.
5. To serve, place two cakes on a plate, layer with 2 tablespoons cheese, a generous scoop of chili, 2 tablespoons sour cream and garnish with green onions.

TIP: Make this vegetarian by leaving out the meat. To reduce the heat, seed the jalapeño or leave it out all together.

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen