Chop the raw broccoli and cheese on the smallest setting of the grater. (You can also chop the broccoli in the electric chopper.) With broccoli, the stalk can also be included, it is just as edible! Press the garlic. Coarsely chop the cashew nuts.
In a bowl, whisk the egg with the curd cheese and add the broccoli, cheese, garlic and cashew nuts. It is best to knead or mix the mass by hand. Pour a pinch of nutmeg over it and season with salt and pepper.
Take the mixture for a buffer with a tablespoon generously from the bowl and place small heaps on a baking sheet lined with baking paper. Press flat with the spoon until the round mass is approx. 1 cm thick.
Preheat the oven to 170 ° C and bake the buffers (5 pieces came out of the mixture for me) for about 30 minutes. When the surface is lightly browned, the buffers are done.
It is best served with a dollop of sour cream.
Tip: Goes well with a lamb`s lettuce (lamb`s lettuce) with balsamic dressing and pumpkin seed oil.
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