Carrot and curd patties

Ingredients for 4 servings:

• 500 g carrot(s)
• 1 sprig(s) rosemary
• Sea salt
• 100 g quark (low-fat quark)
• 150 g oat flakes, wholegrain
• 50 g cheese (grated semi-hard cheese), at least 60% fat
• 1 tbsp parsley, chopped
• herbal salt
• 2 tbsp sunflower seeds
• 1 tbsp oil (cold-pressed olive oil)

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel and trim the carrots, and cut them into small pieces. Then cook them in a little water with the rosemary sprig and a pinch of salt for about 15 minutes until soft. Drain the carrot pieces and discard the rosemary sprig. Blend the carrots and quark in a blender until smooth, then stir in the oatmeal, cheese, and parsley. Season the patty mixture with herb salt. Using wet hands, form the mixture into 4 patties. Roll them in the sunflower seeds and press down firmly. Heat the oil in a non-stick pan and fry the patties over medium heat for 3-4 minutes on each side until golden brown.