Mini cauliflower pancakes with a cream cheese and chive sauce

• 1 medium organic cauliflower
• 400 g potatoes
• Salt, pepper
• 3 eggs
• 150 g grated Comté
• Flour for forming the pancakes
• 150 g breadcrumbs
• 200 g cream cheese
• 1 tablespoon lemon juice
• 6 g fresh chives

Rinse and chop the cauliflower into florets. Rinse, peel and dice the potatoes.

Place the cauliflower and potatoes into a pan of boiling salted water. Cook for approximately 30 minutes until the vegetables are soft. Once cooked, drain them and mash them with a potato masher, keeping some lumps. Season with salt and pepper to taste, then set aside.

Beat the eggs together with the grated cheese in a bowl, then season with salt and pepper to taste. Add the mashed vegetables to the eggs and cheese with a third of the breadcrumbs and stir well until the mixture is even. Leave to cool at room temperature for easier handling.

Form small balls with lightly floured hands. Roll each ball in the remaining breadcrumbs, then flatten them into nuggets with the palm of your hands.

Heat a pan and wait until the Thermal-Signal has turned completely solid red before adding your ingredients. Place the pancakes into the pan, avoiding the centre, and cook for 3 to 4 minutes on each side until golden brown. Repeat until all of them have been cooked.

Meanwhile, prepare the sauce. Whisk the cream cheese in a large bowl, then mix in the lemon juice (ideally freshly squeezed) and chopped chives. Season with salt and pepper to taste, then stir until combined.

Serve the pancakes hot on a large plate, with the dipping sauce in the middle and a sprinkle of chopped chives over the top.