Cauliflower cheesecakes

Ingredients for 5 servings:

• 750 g potatoes, waxy
• salt water
• 500 g cauliflower, raw or frozen
• 250 g flour
• 150 g cheese, shredded
• 2 eggs
• salt and pepper
• nutmeg
• 100 g breadcrumbs
• 250 ml oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 35 minutes

Cauliflower cheese medallions with potatoes

Peel the potatoes and boil in salted water until tender. Clean the fresh cauliflower. Grate or finely chop half of the florets. Chop the other half slightly less finely, leaving it a bit larger. Cut or chop the stems and the middle core into small pieces. Blanch briefly. Thaw frozen cauliflower, then cut or chop into small pieces. Press the cooked potatoes through a ricer or mash them with a masher and let them stand for 30 minutes. Then add the eggs and mix well. Stir in the cheese and the still-firm cauliflower, season with salt, pepper, and nutmeg, and fold in enough flour with a large spoon until you have a firm, pliable dough. The dough may still be a little sticky. Depending on the type of potato, you may need to use more than 250g of flour. Place the breadcrumbs in a shallow bowl. Form balls with moistened hands. Flatten into a round cookie (approx. 10 cm in diameter, 2 cm thick), turn over several times, and press the breadcrumbs into the edges. Heat the oil in a deep frying pan and bake the cookies over medium heat until golden brown on both sides – not too hot so the cauliflower has enough time to cook. This mixture yields 10-12 cookies. I allow two per person – we can’t manage more than that. Leftover cookies can be easily frozen and quickly pan-fried when needed – or, for a lower-calorie option, baked in the oven.