Cauliflower Pancakes with Gouda Cheese and Boiled Ham
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1.2 kg cauliflower
- 1 onion (s)
- 1 teaspoon, heaped curry powder
- 100 g Gouda
- 4 slices cooked ham
- 1 pinch (s) chili powder
- 1 pinch nutmeg
- salt and pepper
- 4 egg (s)
- 4 tablespoon, heaped flour
- Vegetable oil for frying
Print Recipe
Pin Recipe Instructions
- Clean the cauliflower, cut into florets and cook in salted water for about 6 to 8 minutes until al dente. Drain, drain well and let cool.
- Chop the cooled cauliflower florets into small pieces with a chef`s knife and place in a large bowl. Season with salt, pepper, chili powder and nutmeg.
- Cut the onion and the boiled ham into cubes. Grate the cheese.
- Heat some vegetable oil in a non-stick pan and fry the onion cubes.
- Add the curry powder and sauté briefly. Take the pan off the heat and let it cool down a bit.
- Add the Gouda, boiled ham and fried onions to the cauliflower and mix everything together well. Beat the eggs, whisk in a bowl with a fork and mix with the cauliflower. Gradually add the flour and stir in until the mixture is lightly bound. Possibly add a little more flour.
- Heat some vegetable oil in the coated pan and add approx. 1 - 2 tablespoons of the mixture to the pan for each buffer. Lightly press the mixture and fry the pancakes on both sides over medium heat until golden brown.
- Herb quark can be served with the cauliflower buffers.
- Vegetarians simply leave out the boiled ham.
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