This is a simple recipe that can be prepared ahead and frozen in batches, for easy warming and eaten as a snack. A special treat for children on their return from school, just warm and serve along with fresh salad. It is also an ideal sandwich or toast filler and even served on the side with regular meals.

Makes 9 to 10
Preparation and Cooking time: Approx 90 minutes

Lamb Brand Potato Mash 240g

Lamb Brand Breadcrumbs 100g, for coating

Lamb Brand Ground Nutmeg ¼ tsp

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Butter 25g

Cauliflower 400g

Asiago Cheese (or cheddar cheese)

100g, coarsely grated

Egg whites 2

Skimmed Milk 500ml

Skimmed Milk 4 tbsp, for dipping cakes

Trim and cut cauliflower into florets and place in boiling salted water for about 6 minutes. In the meantime, heat 500ml of milk and some salt to taste, do not bring to boil. Pour into a bowl and sprinkle 240 grams of potato mash, let it set for a few moments, then stir gently and add a knob of butter.

In the meantime mash the cauliflower and add to the potato mixture while still warm, keep on adding the rest of the ingredients: the coarsely grated cheese, nutmeg, salt, pepper and egg whites. Mix all together well to combine and shape into cakes. On the side prepare a dish with the breadcrumbs and a small bowl with the milk.

One by one start dipping the cakes into the milk and then cover with breadcrumbs. Let set in the fridge for 30 to 60 minutes and then bake in a greased tray in a preheated oven 200°C for about 10 to 15 minutes, turn the cakes upside down and bake again for another 10 minutes until golden brown.

Serve with your preferred meal or in a bun as a snack.