Vegetable meatballs with herb curd

Ingredients for 4 servings:

• 500 g mixed vegetables (e.g. zucchini, bell pepper(s), carrots, spring onions, celery)
• 1 tbsp lemon juice
• ¼ liter vegetable broth
• bunch of dill, parsley and chives
• 2 eggs
• 2 tbsp oat flakes
• Sea salt and pepper from the mill
• 2 tbsp oil (sunflower oil)
• 500 g low-fat curd cheese

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Depending on the type of vegetables, clean, wash and peel them if necessary, and coarsely grate them or cut them into small pieces and drizzle with lemon juice. Bring the vegetable stock to a boil, add the chopped 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 them 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 a third of the herbs. Season the mixture with a little salt and pepper. Heat the oil in a non-stick pan. Using floured hands, form the vegetable mixture into meatballs and fry in the pan over medium heat for about 10 minutes, turning several times. 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 these vegetable fritters, firmer vegetables are best, as they won’t fall apart easily during pre-cooking. Calories: 239; Protein: 24 g; Fat: 9 g; Carbohydrates: 14 g