John Myers
Ingredients for 2 servings:
- 500 g potatoes, floury
- 200 g low-fat curd cheese
- 300 g cream cheese, 40%
- salt and pepper
- Sugar
- 1 small bunch of chives
- 250 g cherry tomatoes
- 1 small onion(s)
- 3 tbsp Balsamic vinegar, white
- 6 tbsp oil
- 1 egg yolk
- 3 tbsp, heaped flour
- Nutmeg, grated
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Peel and dice the potatoes, and boil in salted water. Stir the cream cheese until smooth, season generously with salt and pepper. Wash the chives, shake dry, and cut into small rolls. Fold all but 1 tablespoon of the chives into the cream cheese. Halve the tomatoes and finely dice the onion. Season the vinegar with salt, pepper, and sugar, and whisk in 2 tablespoons of the oil. Stir in the remaining chives and toss with the tomatoes. Drain the potatoes, press them through a potato ricer twice into a bowl, and let cool slightly. Add the egg yolk, 200g low-fat quark, and flour; mix well, and season with salt, pepper, and nutmeg. Heat the remaining oil in batches in a pan. Form the potato dough into balls with wet hands and flatten slightly. Fry over medium heat until golden brown and serve on two plates with the chive cheese and tomato salad.
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