Cauliflower Cakes with Spring Cream and Jacket Potatoes

Summary

Ingredients

• 1 kg cauliflower
• 60 g breadcrumbs
• 30 g wheat flour
• 2 egg (s)
• 1 onion (s), finely chopped
• 40 g butter
• 100 g sprin onion (s), cut into fine rins
• 100 g sour cream
• 100 g mayonnaise
• salt and pepper
• some lemon juice
• Pinch sugar
• some oil, neutral for frying

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Instructions

1. Wash and clean cauliflower well. Then separate the stalk from the bouquet. Cut everything into fine cubes. Put 1/3 of the bouquet cubes to one side.
2. Boil 2/3 of the bouquet cubes in salted water until cooked. Then drain and dry well with a paper towel along with the raw bouquet cubes.
3. The diced stalk is now cooked for 1/2 hour together with onion, salt and pepper with a little salted water. Then drain the water, add butter and steam until there is no liquid left.
4. Mix all cauliflower ingredients (cooked and raw cubes including stalk) in a bowl with egg, breadcrumbs, wheat flour, pepper and salt. Then put in the refrigerator for at least 2 hours. It has to cool down really well.
5. Then shape meatballs from them and fry them in oil.
6. A spring cream, which is prepared as follows, tastes very good with it:
7. Mix the mayonnaise and sour cream well, then fold in the spring onion rings (very finely chopped). Season to taste with salt, pepper, a pinch of sugar and lemon juice.
8. We like to eat jacket potatoes and maybe a green salad with it.