Soak yesterday's rolls in water and squeeze them out well. Clean / brush the mushrooms and chop them into small cubes. Peel and dice the onions. Peel and finely dice the garlic cloves and ginger. Clean / core the chilli pepper, wash and finely dice. Put all ingredients (1 kg beef mince. 2 soaked and squeezed rolls, 250 g diced mushrooms, 200 g onion cubes, garlic clove cubes, ginger cubes, chilli pepper cubes, 2 eggs, 2 teaspoons salt. 2 teaspoons sweet paprika and 2 teaspoons mild curry powder) in a bowl give and mix / knead well with your hands. Shape meatballs (approx. 25 pieces!) With moistened hands, roll in breadcrumbs and fry golden-brown on both sides in a pan with sunflower oil. Continue until you have used up all of the dough for mushrooms. Keep warm in the oven at 50 ° C until serving.

Scatter flour (2 tbsp) into the frying pan of the mushroom buns (burn in!), Gradually deglaze / pour in the hot water (100 ml). Crumble the stock cube, mix in the cream (100 ml) and season with salt (½ teaspoon) and mild curry powder (½ teaspoon). Let everything simmer / reduce for a few minutes.

Clean the cauliflower and cut it into florets. Boil the cauliflower florets in salted water (2 teaspoons of salt) for about 8-10 minutes and drain through a kitchen sieve.

Wash the triplets (small, waxy potatoes), cook in salted water (2 teaspoons of salt) with turmeric ground (2 teaspoons) for about 20 minutes, drain, allow to cool a little and peel off.

Serve the mushrooms with cream sauce, cauliflower and triplets, garnished with parsley.