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Potato and Cauliflower Cakes


"We're always looking for healthy snack recipes for my son to eat at daycare instead of muffins and cakes that they give. This one is a winner."
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35 m servings 46 cals
Original recipe yields 25 servings

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  1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cauliflower, and onion; cover and steam until tender, 10 to 15 minutes.
  2. Blend steamed vegetables, flour, Cheddar cheese, milk, eggs, mustard, garlic, salt, and pepper in a blender until batter is thick; transfer to a bowl. Stir red pepper into batter.
  3. Spray a hinged griddle or flat griddle with cooking spray and turn heat to medium. Spoon batter, 1 to 2 tablespoons per cake, onto the hot griddle; close griddle or flip cakes and cook until lightly browned, about 4 minutes. Repeat with remaining batter.

Nutrition Facts

Per Serving: 46 calories; 0.9 g fat; 7.6 g carbohydrates; 2.1 g protein; 16 mg cholesterol; 38 mg sodium. Full nutrition

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I followed the recipe to the t but it did not taste good at all so I put a slice of mozzarella in the middle of 2 cakes and made it into a sandwich which improved the flavor but next time I will...