Cauliflower fritters with spring cream and boiled potatoes

Ingredients for 4 servings:

• 1 kg cauliflower
• 60 g breadcrumbs
• 30 g wheat flour
• 2 eggs
• 1 onion(s), finely chopped
• 40 g butter
• 100 g spring onion(s), cut into fine rings
• 100 g sour cream
• 100 g mayonnaise
• e.g. salt and pepper
• some lemon juice
• Pinch(s) of sugar
• some oil, neutral for frying

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 45 minutes; Total time approx. 3 hours 5 minutes

vegetarian

Wash and clean the cauliflower thoroughly. Then separate the stem from the bouquet. Cut everything into fine cubes. Set aside 1/3 of the bouquet cubes. Boil 2/3 of the bouquet cubes in salted water until tender. Drain and dry thoroughly with a paper towel. Boil the diced stalk with the onion, salt, and pepper in a little salted water for 1/2 hour. Drain the water, add butter, and simmer until no liquid remains. Mix all the cauliflower ingredients (cooked and raw cubes, including the stem) in a bowl with the egg, breadcrumbs, wheat flour, pepper, and salt. Refrigerate for at least 2 hours. It must chill thoroughly. Then form into patties and fry in oil. A spring cream goes very well with this dish: Mix the mayonnaise and sour cream well, then stir in the very finely chopped spring onion rings. Season to taste with salt, pepper, a pinch of sugar, and lemon juice. We like to serve it with boiled potatoes and perhaps a green salad.