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1
Steam potatoes over 1 inch of boiling water until tender, 15 to 20 minutes.
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2
Transfer to a bowl and mash with a fork.
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3
The skins will break up in the mash.
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4
Line steamer with cheesecloth and place cauliflower on cheesecloth so the small pieces dont fall through.
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5
Steam 5 to 6 minutes, until very tender.
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6
Remove from heat and stir into potatoes.
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7
Add remaining ingredients except sesame seeds and oil.
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8
Season generously with salt, combine well, taste and adjust seasonings.
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9
Place sesame seeds in a wide bowl.
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10
Scoop out about 1/3 cup of cauliflower-potato mixture and roll into a ball (moisten your hands to prevent sticking).
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11
Roll in the seeds, then gently flatten into a patty shape.
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12
Place on a plate or sheet pan and continue to shape all of the patties.
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13
If you have time, refrigerate for 1 hour or longer (I have made these with no problem without refrigerating first).
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14
When you are ready to cook, place a rack over a sheet pan and cover the rack with paper towels.
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15
Heat 2 tablespoons oil in a large, heavy nonstick frying pan over high heat.
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16
When pan is hot, swirl to coat with oil.
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17
Turn heat down to medium.
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18
Place 3 to 5 patties in the pan (do not crowd), and cook until well browned on one side, 3 to 4 minutes.
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19
Turn and brown for 3 to 4 more minutes.
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20
Remove to rack.
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21
Heat remaining oil in the pan and cook remaining patties.
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22
Remove paper towels from underneath patties and keep them warm in a low oven until ready to serve.
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23
Serve topped with Sriracha, with a salad on the side.
