Cauliflower fritters

Ingredients for 2 servings:

• 250 g cauliflower, raw
• 300 g potatoes, peeled
• 2 eggs
• 75 g flour, possibly more
• 50 g oat flakes
• 100 ml milk, maybe a little less/more
• 50 g Parmesan
• n. B. garlic
• e.g. chives
• some salt and pepper
• Oil, plenty

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 55 minutes

Finely chop the cauliflower, ideally using a food processor. Grate the potatoes too. Season with a teaspoon of salt, let stand for 15 minutes. Add the eggs, season to taste, and stir well. Stir in the oats and Parmesan cheese. Raw cauliflower is drier than zucchini, for example, so these pancakes need more liquid. I’ve made the pancakes several times, and the amount of milk and flour always varied, so the quantities are guidelines, but they’re about right. Stir in the milk and flour in portions until a thick batter forms. Season to taste, if desired. Heat plenty of oil in a non-stick pan. Using two tablespoons, fry the batter in portions, turning once and letting the pancakes drain slightly. Serve with herb curd cheese.