Summary

Ingredients

• 500 g potato (s)
• 1 cauliflower, (approx. kg)
• Salt and pepper, whiter
• 75 g cheese (medieval Gouda)
• 1 onion (s)
• 1 egg (s)
• 100 g flour, possibly a little more
• 100 g peanuts, unsalted
• 4 tablespoon sesame seeds, peeled
• 2 tablespoons oil
• 1 bunch chives
• 150 g yourt (whole milk)
• 1 teaspoon sugar
• 12 tablespoon lemon juice, fresh
• nutmeg

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Instructions

1. Wash the potatoes well and cook in the water for about 20 minutes. Clean and wash the cauliflower, cut into very small florets and cook covered in a little boiling salted water for about 8 minutes. Grate the cheese, peel the onion, dice. Drain, rinse, peel and mash the potatoes. Drain the cabbage. Roughly mash half of it, season, and stir into the potatoes with the onion, cheese, egg and 100 g flour, fold in the florets. Shape 10 patties with well-floured hands. Roughly chop the peanuts, mix with the sesame seeds. Turn the patties in it and press down well. Heat the oil in a coated pan. Fry the patties in portions for about 3 minutes on each side. Wash and finely chop the chives. Season the yogurt with salt, pepper, sugar and lemon juice. Add 3/4 of the chives, sprinkle with the rest of the chives. Salad goes well with it.