Cauliflower pancakes with Gouda and cooked ham

Ingredients for 4 servings:

• 1.2 kg cauliflower
• 1 onion(s)
• 1 tsp, heaped curry powder
• 100g Gouda
• 4 slices of cooked ham
• 1 pinch of chili powder
• 1 pinch of nutmeg
• salt and pepper
• 4 eggs
• 4 tbsp, heaped flour
• Vegetable oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Clean the cauliflower, cut it into florets, and cook it in salted water for about 6 to 8 minutes until al dente. Drain, drain well, and let cool. Once cooled, chop the cauliflower florets into small pieces with a chef’s knife and place them in a large bowl. Season with salt, pepper, chili powder, and nutmeg. Dice the onion and cooked ham. Grate the cheese. Heat a little vegetable oil in a non-stick pan and fry the diced onion. Add the curry powder and sauté briefly. Remove the pan from the heat and let cool slightly. Add the Gouda cheese, cooked ham, and fried onion to the cauliflower and mix everything well. Crack the eggs into a bowl, whisk them with a fork, and mix them with the cauliflower. Gradually add the flour and stir until the mixture is lightly thickened. Add a little more flour if necessary. Heat a little vegetable oil in the non-stick pan and add about 1-2 tablespoons of the mixture to the pan for each pancake. Lightly press the mixture down and fry the fritters over medium heat until golden brown on both sides. Serve the cauliflower fritters with herb quark. Vegetarians can simply omit the cooked ham.