Place these Loaded Cauliflower Cheese Balls as the centrepiece and watch how your table transforms into a fancy and festive feast. The perfect starter or snack for any party or game day, these are made with cauliflower mash, loaded with cheese and spices, breaded and fried. Resistance is futile!
Three layer chutney bread pakoda Methi Corn Bhajiya
Poha kachori
LOADED CAULIFLOWER MASH CHEESE BALLS
Crunchy golden-brown deliciousness on the outside with loaded cauliflower mashed potato on the inside. They are the perfect dream come true recipe for you.
These golden, crispy and cheesy balls are a perfect snack when you have a leftover cauliflower mash or when you are having a get-together or just want to savour something on a rainy day.
The leftover cauliflower mash combined with basic spices, few vegetables and stuffed with mozzarella cheese, then rolled up in bread crumbs and deep fried till nice and golden.
ARE LOADED CAULIFLOWER MASH CHEESE BALLS HEALTHY?
Must be kidding right? Not at all, just because we have used cauliflower here, that does not make this dish healthy in any way.
Look at the other side of the coin, we have loaded full-fat cheese and after all, these are deep fried in oil, and whatever you deep fried, you are going to lose its vitamin and nutrition.
Sorry for the bad news, but here is the good news, we all allowed cheat days and I am sure we can indulge in something that our taste buds crave for.
These balls are fairly easy to prepare and addictive and won’t stop picking those up until they are gone and I am sure you’ll receive some request to make some more or there will be many recipe requests you’ll have!
CAN I FREEZE?
Yes, you can freeze these cauliflower mash balls ahead of time, arrange them in an airtight container or freezer safe ziplock bag for later to deep fry.
Whenever ready to serve, deep fry straight from the freezer. Fry it on a lower heat, so inside gets well cooked too.
CAN I BAKE?
Yes, you can bake these at 350F or 180c for 15-20 minutes or until crispy and golden.
SERVING SUGGESTIONS
Serve these crispy outside, soft, cheesy and fluffy balls immediately, once deep fried or baked, with any spicy sauce or chutney for a starter or snack.
For a filling lunch, serve on the bed of fresh salad on a tortilla wrap and drizzle some delicious sauce or just enjoy on its own, you’ll still enjoy.
LET’S TALK INGREDIENTS
Mashed Cauliflower – recipe link provided earlier in the post
Mashed potatoes – either mash your own potatoes or use an instant mashed potato mix from the supermarket.
Cheddar and Mozzarella cheese – I have used a combination of cheddar and mozzarella but you can use any other cheese that can be grated. I like using mozzarella as it creates a fantastic “cheese pull”. I have used cheese in both the potato mixture and also stuffed the balls with cheese, but you can do either/or if you do not want to load up on the cheese.
Vegetables – steamed sweetcorn, green peas and finely chopped capsicum. I have used a green capsicum, but you can use a different colour if you wish
Spices/herbs – I have used oregano and red chilli flakes
Corn flour
Plain flour
Breadcrumbs – I made my own breadcrumbs using stale white bread but you can also use panko
Oil to deep fry – I used sunflower oil to deep fry
HOW TO MAKE LOADED CAULIFLOWER MASH CHEESE BALLS?
For outer layer combine cauliflower mash, potato, spices, vegetables and cheese and some breadcrumbs.
Make small balls from the prepared mixture, flatten them on your palm or on parchamant paper, then stuffed with mozzarella cheese.
Then these balls are dipped in a thin flour paste and rolled in breadcrumbs, freeze them for an hour then deep fry in hot oil.
Mashed Cauliflower Cheese Balls
Ingredients
- 2 cup cauliflower mashed
- 4 medium potatoes floury
- ¼ cup cheddar cheese grated
- ¼ cup mozzarella cheese grated
- ⅛ cup sweet corn kernels steamed
- ⅛ cup green peas steamed
- 4 tablespoon capsicum finely chopped
- salt
- 1 teaspoon black pepper powder
- 1 teaspoon chilli flakes dried red
- ½ teaspoon dried oregano
- 4 tablespoon corn flour white
- 3 tablespoon plain flour
- 2 cup breadcrumbs Panko will work fine too
- 2 cup oil deep fry
Instructions
- Wash the potato under the running water, put it on M/W proof dish and cook it on high for 7-8 minutes. ( Reason for cooking in M/W, potato won’t have much moisture) 4 medium potatoes
- In a big bowl potato and mash it with fork or masher, add cauliflower mash, vegetables, chilli flakes, pepper, oregano, coriander, cheddar cheese, 2 tbsp corn flour and salt ( be careful as cheese has salt and cauliflower mash has it too ) 2 cup cauliflower, 1/4 cup cheddar cheese, 1/8 cup sweet corn kernels, 1/8 cup green peas, 4 tablespoon capsicum, salt, 1 teaspoon black pepper powder, 1 teaspoon chilli flakes, 1/2 teaspoon dried oregano, 4 tablespoon corn flour
- Mix everything and make a dough.
- Divide the mixture into equal portions and make balls.
- Flatten each ball on your palm and fill with one tsp. mozzarella cheese and fold over the disk, so it becomes a ball again. 1/4 cup mozzarella cheese
- Then roll again into evenly round shape.
- In a one bowl mix remaining corn and plain flour with cold water and make a paste ( not too thick or thin ) 3 tablespoon plain flour, 4 tablespoon corn flour
- Place the breadcrumbs on a flat dish. 2 cup breadcrumbs
- Dip one prepared ball at a time in the paste, then roll it in the breadcrumbs make sure it fully covered with breadcrumbs.
- Once all the balls are breaded, place all of them on a tray and freeze it for about an hour.
- Heat the oil in a kadai, or pan fry the balls on a low to medium heat in batches until nice and golden brown. 2 cup oil
- Transfer and drain on the clean kitchen tissue paper.
- Serve immediately.
- Enjoy!
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Mashed Cauliflower Cheese Balls
Ingredients
- 2 cup cauliflower mashed
- 4 medium potatoes floury
- ¼ cup cheddar cheese grated
- ¼ cup mozzarella cheese grated
- ⅛ cup sweet corn kernels steamed
- ⅛ cup green peas steamed
- 4 tablespoon capsicum finely chopped
- salt
- 1 teaspoon black pepper powder
- 1 teaspoon chilli flakes dried red
- ½ teaspoon dried oregano
- 4 tablespoon corn flour white
- 3 tablespoon plain flour
- 2 cup breadcrumbs Panko will work fine too
- 2 cup oil deep fry
Instructions
- Wash the potato under the running water, put it on M/W proof dish and cook it on high for 7-8 minutes. ( Reason for cooking in M/W, potato won’t have much moisture) 4 medium potatoes
- In a big bowl potato and mash it with fork or masher, add cauliflower mash, vegetables, chilli flakes, pepper, oregano, coriander, cheddar cheese, 2 tbsp corn flour and salt ( be careful as cheese has salt and cauliflower mash has it too ) 2 cup cauliflower, 1/4 cup cheddar cheese, 1/8 cup sweet corn kernels, 1/8 cup green peas, 4 tablespoon capsicum, salt, 1 teaspoon black pepper powder, 1 teaspoon chilli flakes, 1/2 teaspoon dried oregano, 4 tablespoon corn flour
- Mix everything and make a dough.
- Divide the mixture into equal portions and make balls.
- Flatten each ball on your palm and fill with one tsp. mozzarella cheese and fold over the disk, so it becomes a ball again. 1/4 cup mozzarella cheese
- Then roll again into evenly round shape.
- In a one bowl mix remaining corn and plain flour with cold water and make a paste ( not too thick or thin ) 3 tablespoon plain flour, 4 tablespoon corn flour
- Place the breadcrumbs on a flat dish. 2 cup breadcrumbs
- Dip one prepared ball at a time in the paste, then roll it in the breadcrumbs make sure it fully covered with breadcrumbs.
- Once all the balls are breaded, place all of them on a tray and freeze it for about an hour.
- Heat the oil in a kadai, or pan fry the balls on a low to medium heat in batches until nice and golden brown. 2 cup oil
- Transfer and drain on the clean kitchen tissue paper.
- Serve immediately.
- Enjoy!
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
These Vegan Thyme Oatcakes are the perfect accompaniment to chutney and cheese. These crumbly Scottish oat cakes are made with coconut and are lightly flavoured with thyme. Takes less than 30 minutes to come together.
These simple yet elegant looking Vegan Oatcakes makes the ideal accompaniment to a Christmas Cheeseboard.
They’re also perfect as an edible gift in a food hamper for a foodie friend, colleague or relative.
I love to bake my Rosemary and Black Pepper Oatcakes again and again.
More edible gift idea recipes:
- Apple Saffron Chutney
- Cardamom and Cinnamon Fudge
- Orange and Cinnamon Turkish Delight
What are Oatcakes
Oatcakes are native to Scotland, originally baked as a long-lasting alternative to bread and stored in the meal chest.
Originally oatcakes are prepared with oats or oatmeal and fat such as butter or lard, and baked into a large circle then cut into triangles.
Usually, oatcakes are kept plain, but nowadays you can see them with various flavours and they are pretty good too.
They are pretty easy to make and can be enjoyed as a snack with cheese, meat or vegetable dishes or simply with honey for a breakfast, apparently, our Queen enjoys them for breakfast too, if they are good enough for her, pretty sure for us too!
Thyme Oatcakes
Like, I mentioned above that you can find flavoured oatcakes with various flavours and with herbs, they are so delicious.
Thyme oatcakes taste perfect without overpowering. Thyme is in season during winter months and its earthy flavour is a key ingredient in many winter dishes, they blend so well in savoury bakes.
The original oatcakes recipe calls for butter but I used coconut oil to make them vegan. The end result is still so crumbly with a melt in mouth feel.
Scottish Vegan Oatcakes with Thyme Ingredients
Porridge oats – alternatively use rolled oats which are similar
Fresh thyme – you can use other herbs here such as rosemary if you wish. Use leftover thyme in to this delicious Instant Pot Baby Potatoes with garlic or Potato Tart
Wholemeal flour – you can also use a gluten-free flour here
Coconut oil – alternatively use a different oil or vegan butter
Sugar
Salt
Sea salt (optional to sprinkle on the top of the oatcakes)
Serving Suggestions
Usually, oatcakes are served with cheese and a chutney such as this red pepper and chili chutney for cheese .
For a vegan option, serve with vegan cheese, cashew cream or hummus.
How to make Vegan Thyme Scottish Oatcakes
Thyme oatcake recipe and method is so easy and straightforward.
Preheat your oven to Gas Mark 4-5.
In a large mixing bowl, add all the ingredients. Add the water little by little until the mixture forms a soft but pliable dough.
On a floured surface, roll out the dough with a rolling pin approximately 1/4 inch in thickness.
Using a round cookie cutter, cut into rounds.
Arrange onto a baking sheet lined with parchment paper and prick holes with a fork.
Bake on the middle shelf for around 20-30 minutes or until just becoming golden.
They will continue to crisp up as they cool.
These oatcakes can be frozen. Once baked let it cool completely and transfer into a freezer safe container. Oatcakes can be frozen for up to 3 months. When ready to eat, defrost at room temperature for 30-60 minutes.
No. As these oatcakes contain bicarbonate of soda, the oatcakes should be cooked immediately.
Other Baking Recipes
Eggless Condensed Milk Cupcakes
Sundried Tomato Chickpea Cakes
Christmas Candied Walnuts
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Vegan Oatcakes with Thyme
Ingredients
- 125 grams oats
- 50 grams wholemeal flour
- 70 mls water hot
- ½ teaspoon bicarbonate of soda
- 1 teaspoon sugar
- 7-8 thyme sprigs
- 40 grams coconut oil alt. use olive oil
- 1 tsp. salt
- ½ tsp. sea salt optional
Instructions
- Preheat the oven to gas mark 5 or 180C.
- In a big bowl add oats, flour, salt, soda, sugar and thyme (reserve a couple of sprigs for later)
- Add coconut oil and rub in the flour with your fingers, until the mix resembles breadcrumbs.
- Add hot water little by little (careful here) until you have a thick crumbly dough.
- Dust some flour on the working surface and roll out the dough to 5mm thick and cut out rounds with cookie cutter.
- Place them on a lined baking tray.
- Brush each biscuit with a little water and sprinkle remaining thyme leaves and sea salt.
- Bake for 20 minutes but keep an eye on from the 15th minute or until lightly browned.
- Transfer them on the cooling rack.
- Serve at room temperature with stilton blue cheese and chutney.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
