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Vegetable patties with curd cheese

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Ingredients for 4 servings:

  • 600 g vegetables (carrots, celery, kohlrabi), finely grated
  • 1 stalk(s) leek, about 150 g
  • 4 eggs
  • 250 g low-fat quark (low-fat curd cheese)
  • 80 g spelt flour
  • 50 g breadcrumbs
  • 1 tsp, heaped cream of tartar baking powder
  • 1 pack of parsley, frozen

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

baked in the oven

Whisk the curd cheese and eggs until well combined. Add the flour, baking powder, breadcrumbs, salt, and pepper and mix well. Stir in the grated vegetables, the finely sliced ​​leek, and the parsley. Using a tablespoon, place about 16 heaping mounds onto a baking sheet lined with parchment paper and bake at 175°C for about 25 minutes. Serve with salad and a dipping sauce. We like to serve it with sour cream dip with garlic.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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