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Potato-carrot patties

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Ingredients for 1 servings:

  • 600 g potatoes, finely grated
  • 600 g carrot(s), finely grated
  • 500 g sauerkraut, finely chopped
  • 400 g brown rice, cooked
  • 250 g cheese, grated goat cheese or other
  • 3 tsp chili powder
  • 2 tsp herbal salt
  • 1 pinch(s) of sugar
  • 500 g quark 0.5%
  • 150 g buckwheat, ground
  • Oil, for frying

Instructions

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

gluten-free + egg-free

Finely grate the potatoes and carrots and squeeze out the liquid, discard the juice, and add the starch back in. Finely chop the sauerkraut, add the cooked rice, grated goat cheese (or other cheese), chili, salt, and sugar, and mix everything well with the quark and ground buckwheat. With wet hands, form patties and fry them in hot oil on medium heat on both sides. We used 23 pieces, but it depends on the size. This was served with boiled potatoes and a sweet and sour tomato sauce. Delicious hot or cold. My own recipe.

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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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