Carrot and couscous patties

Ingredients for 3 servings:

• 250 ml vegetable stock
• 125 g couscous
• 250 g carrot(s)
• 1 onion(s)
• 1 tsp curry powder
• 1 tsp thyme, dried, or 1 tbsp fresh thyme
• 1 tbsp curd
• 1 egg(s)
• some butter and olive oil for frying
• salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 27 minutes; Total time approx. 52 minutes

very tasty as a side dish or small meal

Bring the stock to a boil, stir in the couscous, and cover and let swell for 10 minutes. Finely dice the onion. Peel and coarsely grate the carrots. Melt the butter in a pan and sauté the onions for 2 minutes until translucent. Add the carrots and sauté for 3 minutes, sprinkle with curry, and fry briefly. Season with thyme, salt, and pepper. Carefully mix the couscous, carrots, quark, and egg in a bowl and season with salt and pepper to taste. Using wet hands, form into 8 patties. Heat 4 tablespoons of oil in a non-stick pan and fry the patties in 2 batches over medium heat for 3 minutes on each side. Cook on a baking tray in a hot oven at 180 degrees (top and bottom heat is best) on the middle rack for 15 minutes. Serve with herb quark or cucumber salad.