Ingredients:

1 lb diced potatoes, boiled 

1/2 lb (8 Oz) cauliflower florets, steamed

3/4 cup cornstarch 

Salt, pepper and garlic powder to taste

4 TBSPs Extra Virgin olive oil, divided 

10 slices of fresh mozzarella, well-drained

Optional: Breadcrumbs (only if baking patties)

Directions: 

Mash potatoes and cauliflowers together after draining both well to eliminate water.

Season with salt, pepper and garlic powder to taste.

Add 2 Tbsps of olive oil and the cornstarch.

Mix well and allow to cool.

Note: if mix is too soft, add a bit more cornstarch.

Grease your hands with a little oil, and spoon some mix onto your palm.

Top with a slice of drained mozzarella.

Spoon more mix over the mozzarella and seal patty.

Gently press patty flat in your hands to make sure it’s sealed and solid.

Place each patty on a clean plate.

Repeat until mix is used up.

You should have 9 or 10 patties.

Heat the remaining 2 Tbsps of oil in a nonstick frying pan.

Add a few patties to the pan, as many as pan can accommodate without crowding.

Cook on medium until patty is golden brown on each side.

Serve warm.

If you’d like to bake the patties, coat them with breadcrumbs on all sides, place on a parchment paper-lined cookie sheet, drizzle remaining oil over patties and bake in preheated 350F oven for about 20 minutes.

TIPS:

Make sure both your potatoes and cauliflower are well drained. Nobody likes a soggy patty. Also, these patties can weight of the potatoes should be without the skin.

You can substitute broccoli florets if your family likes broccoli. I use cauliflower because it can be disguised in the potatoes for the kids.

As I said in the recipe, these patties can be baked but make sure you coat them well with breadcrumbs so that they will hold their shape.