Air-Fried Potato Cauliflower Patties | Ann Arbor Vegan Kitchen


These Air-Fried Potato Cauliflower Patties are a very nice method to make use of up leftovers on the finish of the week.

They’re tremendous simple. Simply mix equal components mashed potatoes and leftover Cauliflower Tofu Scramble (full of onions, peppers, tofu, and cauliflower). Kind “batter” into little patties, and air fry till crispy. That’s it.

Nice any time of day – served veggie burger type, on toasted Ekekiel English muffins.

To any extent further after I make a giant batch of my Cauliflower Tofu Scramble I’ll be reserving a little bit (or so much) to make these little beauties too. When you’ve got an opportunity to strive them, please let me know! : )


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AIR-FRIED POTATO CAULIFLOWER PATTIES

1 cup leftover mashed potatoes*
1 cup leftover Cauliflower Tofu Scramble

Directions

Into a big bowl, add mashed potatoes. In the event that they’re chilly from the fridge, break them up within the bowl with a fork. Add leftover Cauliflower Tofu Scramble. Mix nicely.

With clear palms, or utilizing disposable food-safe gloves (as a result of this subsequent step can get messy), type 3 or 4 patties, every about 3-inches in diameter and place within the basket of an air fryer (I really like my Philips).

Air fry for about 14 minutes at 400 levels, or till golden brown. (If utilizing a conventional oven as an alternative of air frying, bake at 425 levels for about half-hour.) Serve instantly.

* Mashed Potatoes

4 Yukon Gold potatoes
soy milk, plain unsweetened
sprint of onion powder
kosher salt
coarsely floor black pepper

To make mashed potatoes, peel and chop potatoes. Place potatoes in a pot of water, and convey to a boil. Cowl, cut back warmth, and proceed to simmer till tender. Drain potatoes, and mash till creamy with soy milk and seasonings, to style.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen



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