Bev's Happy Owls

Cauliflower cheese cakes

SERVES 4 ~ Prep time 20 mins + chilling ~ Cook time 1 hour ~ SmartPoints 8 per serving
650g potatoes, peeled and chopped
1 fresh bay leaf
500g whole cauliflower
100g Weight Watchers Reduced Fat Mature Cheese, finely chopped
1 tsp Dijon mustard
1 tbsp plain flour
1 egg, lightly beaten
4 slices Weight Watchers White Danish bread, blitzed into crumbs
Calorie controlled cooking spray
4 tbsp ketchup

Put the potatoes and bay leaf in a pan. Cover with water and bring to the boil. Reduce to a simmer.
Put the cauliflower in a colander set over the pan. Cook both for 25 minutes.

Drain the potatoes, discard the bay leaf and add the cauliflower to the pan along with the cheese
and mustard. Season and mash. Shape into 8 patties; chill in the fridge for 1 hour.

Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the flour, egg and breadcrumbs onto separate plates. Dip the patties in the flour, egg and crumbs, in that order.

Put the patties on a large baking tray misted with cooking spray and bake for 30 minutes until piping hot and golden.

Serve 2 cauliflower cakes per person with 1 tbsp ketchup each and some freshly steamed vegetables on the side.