Pork brain and cheese patties

Ingredients

• 1500 ml water
• 1/2 teaspoon salt for boiling
• 300 g pork brain
• 30 ml oil for the onion
• 1 medium onion (150 g)
• 2 garlic cloves (6 g)
• 1 bread roll weighing 60 g or 2 slices of bread (60 g)
• 100 ml milk
• 150 g grated cheese
• 15 g parsley
• 1 teaspoon salt for the mixture
• 1/2 teaspoon ground pepper
• 2 eggs
• 2 tablespoons breadcrumbs
• 100 g flour
• 500 ml oil for frying

Preparation

1. Bring 1500 ml of water with 1/2 teaspoon of salt to a boil. Remove the membranes from the brain and pat it dry with paper towels, then add it to the boiling water and cook for 3 minutes, until set. Transfer it to a colander. 2. Finely chop the onion and garlic. Sauté them in 30 ml of hot oil for 2 minutes, until softened, then drain off the oil. 3. Soak the bread roll in 100 ml of milk and squeeze it out well by hand. Put it in a bowl with the brain, grated cheese, drained onion and garlic, chopped parsley, 1 teaspoon of salt, the pepper and the eggs. Mix until the mixture holds together. If it is too soft, mix in up to 2 tablespoons of breadcrumbs. 4. Cover the bowl and refrigerate the mixture for 20 minutes. With damp hands, shape small patties, coat them well in flour and round them off. 5. Heat 500 ml of oil in a saucepan. Fry the patties in batches for about 12 minutes in total, turning them until golden on all sides.