Cook the potatoes for about 20 minutes. Divide the cauliflower into florets, cook in salted water for about 4 minutes and drain. Peel the potatoes and press them through a press. Mix in the flour and egg. Season with salt, pepper and nutmeg. Knead the cauliflower into the potato mixture. Shape them into 12 patties and fry them in oil until golden brown.

Peel and dice the onion and sauté in butter. Dust with curry and sweat. Pour 150 ml of water and cream. Thicken with a sauce thickener and season to taste. Finely chop the chives and stir into the sauce.

Arrange the cauliflower patties with curry sauce on plates and serve.

Tomato salad tastes good with it.