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1
Cover the raw potato with the milk.
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2
Add in 1/4 cup chicken stock.
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3
Set aside.
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4
In a small saucepan, add the quartered potatoes, cauliflower and enough chicken stock to cover.
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5
Place over high heat and bring to a boil.
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6
Once at a boil, cook until fork tender, 7 to 10 minutes.
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7
Strain the potatoes and cauliflower.
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8
In a medium bowl, mash the potatoes and cauliflower with the cream cheese.
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9
In a large bowl, combine the flour, spices and baking powder and mix well.
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10
Add the mashed cauliflower and potatoes and fold to combine.
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11
Add the egg into the raw potato mix, and then fold into the cauliflower and mashed potatoes.
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12
If the mixture is too thick, add a little more chicken stock.
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13
Heat a nonstick saute pan over medium-high heat and add 2 tablespoons canola oil.
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14
When hot, add 1 cup of the mixture and gently spread out in the pan uniformly until you have a large circle (8 to 9-inches in diameter).
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15
Cook until the edges begin to brown lightly, 2 to 3 minutes.
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16
Gently flip over with a thin, flexible spatula and cook 2 minutes on the other side.
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17
Remove to a plate and repeat with the remaining batter.
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18
Fill half with some Double Jack Stew and fold over.
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19
Serve with sour cream and a sprinkle of chives.
