Featured at the Sioux Falls Local Foods Fair, July 2018. Chef Josh Kranz, Mitchell Tech Culinary Academy

Servings: 75


  • 6 cups cauliflower florets
  • 2 cups russet potatoes, peeled and diced
  • 1/2 cup red bell pepper, ribs and seeds removed, diced
  • 1/2 cup green bell pepper, ribs and seeds removed, diced
  • 1 Tbsp jalapeno chiles, stemmed, seeded and finely diced
  • Salt to taste
  • Pepper to taste
  • 3 eggs
  • 2 cups bread crumbs
  • Olive oil


  1. Clean and cut cauliflower into florets, drizzle with olive oil and season with salt and pepper. Roast at 300 ̊ F till very tender (35-45 min).
  2. Boil potatoes as for mashed potatoes. When potatoes and cauliflower are tender puree both in a blender or through a fine mesh food mill.
  3. Meanwhile sauté red and green bell peppers (keep them separate until done cooking to keep from becoming off color) till tender and cool.
  4. Combine cauliflower / potatoes puree with peppers and jalapeno; mix till well combined.
  5. Form into patties sized to your liking then refrigerate them till very firm.
  6. Combine egg with a splash of cold water and mix to make an egg wash. Carefully coat patties in egg wash then bread crumbs (panko breadcrumbs will give a better crunch) and refrigerate for at least 15 minutes but up to a few hours to allow breading to stick.
  7. Fry in deep fryer set to 340 ̊ F or sauté in a small amount of olive oil till golden brown and heated through.
  8. Optional- Serve with Baby Choi & Pickled Radish