These Air-Fried Potato Cauliflower Patties are a really nice way to use up leftovers at the end of the week.
They’re super easy. Just combine equal parts mashed potatoes and leftover Cauliflower Tofu Scramble (packed with onions, peppers, tofu, and cauliflower). Form “batter” into little patties, and air fry until crispy. That’s it.
Great any time of day – served veggie burger style, on toasted Ekekiel English muffins.
From now on when I make a big batch of my Cauliflower Tofu Scramble I’ll be reserving a little (or a lot) to make these little beauties too. If you have a chance to try them, please let me know! : )
AIR-FRIED POTATO CAULIFLOWER PATTIES
1 cup leftover mashed potatoes*
1 cup leftover Cauliflower Tofu Scramble
Instructions
Into a large bowl, add mashed potatoes. If they’re cold from the refrigerator, break them up in the bowl with a fork. Add leftover Cauliflower Tofu Scramble. Combine well.
With clean hands, or using disposable food-safe gloves (because this next step can get messy), form 3 or 4 patties, each about 3-inches in diameter and place in the basket of an air fryer 
Air fry for about 14 minutes at 400 degrees, or until golden brown. (If using a traditional oven instead of air frying, bake at 425 degrees for about 30 minutes.) Serve immediately.
* Mashed Potatoes
4 Yukon Gold potatoes
soy milk, plain unsweetened
dash of onion powder
kosher salt
coarsely ground black pepper
To make mashed potatoes, peel and chop potatoes. Place potatoes in a pot of water, and bring to a boil. Cover, reduce heat, and continue to simmer until tender. Drain potatoes, and mash until creamy with soy milk and seasonings, to taste.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen