Preparation time is 25minutes
Cook time is 40minutes
Total time is 1hours 5minutes
Serve is for 8 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
8
- 1/2 cauliflower, cut into small florets
- 200grams washed red potatoes, peeled, roughly chopped
- 2 slices wholemeal bread, toasted
- 1 free range egg
- 80grams Macro Organic cheddar, grated
- 1/2 bunch chives, finely chopped
- 5milliliter olive oil cooking spray
- 1/2 cup Greek-style yoghurt (to serve)
Nutrition per serving
510kJ / 122Cal
510 Kilojoules or 122 Calories
6% of daily energy intake*
Protein
6.2grams
Fat
6.3grams
Carbs
10.3grams
Sugars
2.3grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These golden and crunchy potato and cauliflower bites are an ideal after-school snack for the kids. Try this easy recipe today.
Method
Step 1 of 4
Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper.
Step 2 of 4
Cook cauliflower and potato in a large saucepan of boiling water for 15 minutes or until soft when pierced with a knife. Drain. Set aside to cool completely.
Step 3 of 4
Place bread in a food processor and process for 10 seconds or until fine crumbs form. Add cauliflower and potato mixture, egg, cheddar and chives, reserving 1 tbs. Process for 20 seconds or until mixture is smooth and combined.
Step 4 of 4
Spoon 1 tbs mixture, at a time, onto trays. Spray with oil. Bake for 25 minutes or until golden. Serve with yoghurt topped with reserved chives.
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