Vegetable meatballs with herb curd

Ingredients for 4 servings:

• 500 g mixed vegetables (e.g. zucchini, peppers, carrots, spring onions, celery)
• 1 tbsp lemon juice
• 250 ml vegetable stock
• 1 bunch of dill, parsley and chives
• 2 eggs
• 2 tbsp oat flakes
• 2 tbsp oil (sunflower oil)
• 500 g quark, low-fat

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

very low in calories, tasty and healthy

Prepare the vegetables, depending on the variety, and coarsely grate them or cut them into small pieces. Drizzle with lemon juice. Bring the vegetable stock to a boil, add the vegetables, and cook for about 4 minutes until al dente. Drain the excess cooking liquid and let the vegetables cool. Wash the herbs and shake dry. Pluck the leaves from the stems and chop them, and cut the chives into small rolls. Place the vegetables in a bowl and mix with the eggs, the oats, and one-third of the herbs. Season with salt and pepper. Heat the oil in a non-stick pan. Using floured hands, form the vegetable mixture into patties and fry in the pan over medium heat for about 10 minutes, turning frequently. Meanwhile, mix the quark with a little water until smooth, stir in the remaining herbs, and season with salt. Serve the vegetable patties with the herb quark. Tip: For the vegetable fritters, firmer vegetables are best, as they don’t fall apart so easily when pre-cooked.