Summary

Ingredients

• 0.5 ½ cauliflower
• 0.5 ½ onion (s), chopped
• 30 g breadcrumbs
• 25 g Emmentaler, rated, or Gouda
• 25 g parmesan, rated
• 1 egg (s)
• 1 bunch chives
• salt
• olive oil

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Instructions

1. Pluck the cauliflower florets and put the stem aside for a soup or something similar. Cook the cauliflower florets in boiling salted water or in a steamer until soft. Then pour into a bowl and mash to a pulp with a fork or a potato masher.
2. Preheat the oven to 190 ° C.
3. Mix half of the chopped onion with the cauliflower. Add the breadcrumbs and mix well. Add the grated cheese to the mixture. Add the best freshly grated parmesan and a little salt. Add an egg and mix everything well. Use scissors to cut the chives over the bowl and mix in. Season to taste and, if necessary, add seasoning.
4. Form small croquettes with your hands and place on a baking sheet lined with baking paper. Moisten your hands regularly so that the croquettes are nice and smooth. Brush the croquettes with olive oil and bake for about 15 minutes until they are golden brown.
5. Serve lukewarm with a dip or sauce.