Spread each slice of ham with “Champignon” cheese, then pepper and fold.  Place each roll into flour and beaten egg. Repeat this once again and place it in the hot oil; fry briefly. Serve the fried rolls with a fresh salad or tartar sauce.

Parboil the cleaned spinach in a little salted water, drain it and divide into two parts. Cut the ham into cubes and fry briefly in hot oil. Place half of the spinach in an ovenproof dish, arrange it with ham and pour with one half of the sauce quantity. Put the remaining spinach, pour in the remainder of the sauce and place on top of it the cheese, cut into slices. Bake in an oven.

Sauce

Fry lightly the chopped onion in hot butter, add the flour and pour in the milk. Mix well, add salt, pepper, nutmeg and cook briefly until you get a thin porridge.

Melt the margarine in 2 dl of salted boiling water and thicken down the flour slowly while constantly stirring. When the dough starts to separate from the bottom, remove it from the heat and let it cool down. Then mix in the eggs (one at a time) and the cut soft cheese with ham. Form with moistened palms the walnut-sized balls and fry them in hot oil. Serve warm with a cold sauce (tartar, cream, etc.) or with salad. In order to easily cut the processed cheese into cubes, you need to keep it for some time in the fridge.