Crispy cheese and chive cauliflower fritters

Step 1/4

• ½ cauliflower
• ½ onion
• 50 g Gruyère cheese
• 2 eggs
• 2½ g chives
• 17½ g rolled oats
• ½ tsp nutmeg
• salt
• pepper

• grater
• food processor
• bowl
• whisk
• cutting board
• knife

Coarsely grate or blitz cauliflower, onion, and gruyère. Beat eggs. Finely chop chives and set half aside for later. Combine remaining chives, cauliflower, onion, gruyère, oats, eggs, nutmeg, salt, and pepper well to form an even, somehow wet mixture in a bowl. Set it aside to rest for approx. 20 min.

Step 2/4

• ½ cucumber
• 10 g dill
• 1 tbsp vinegar
• ½ tsp cane sugar
• ½ lemon
• 75 g quark
• 2½ chives

• mandoline (optional)
• 2 bowls (small)

Meanwhile, for the cucumber salad, finely slice cucumber and combine half of the dill, vinegar, sugar, salt, pepper, and a splash of water. Set aside until ready to serve. Juice the lemon. For the quark dip, combine quark, lemon juice, remaining chives, remaining dill, salt, and pepper. Mix it all into a smooth dip.

Step 3/4

• breadcrumb
• 40 g sesame seeds (optional)

• plate

Next, set aside a small amount of the breadcrumbs (around ⅙) on a plate, along with the sesame seeds if using. After the fritter mixture has rested enough, add the rest of the breadcrumbs in to make a firmer mix. Make sure there is still moisture in it to avoid drying out. With clean hands, shape into small fritters. Before frying, gently press each side of the fritters into the sesame and/or breadcrumb mixture to ensure an even layer of crumb.

Step 4/4

• cooking oil (for frying)

• frying pan

Heat a thin layer of oil in a large frying pan. Fry each fritter for approx. 4 min. per side, until golden and crispy. Do this in batches to avoid overcrowding the pan. Serve immediately with cucumber salad and quark dip.

Enjoy your meal!