Quark schnitzel

Ingredients for 4 servings:

• 1 tbsp wheat flakes
• 1 tbsp rice flakes
• 3 tbsp juice (beetroot juice)
• 1 cup water
• 4 tbsp curd
• 1 egg(s)
• ½ onion(s), finely chopped
• ½ garlic clove(s), finely diced
• 2 tbsp cornstarch
• 3 tbsp oat flakes (instant oats)
• 1 tsp yeast extract (Vitam-R)
• 1 tbsp syrup (caramel syrup)
• 1 tbsp oil
• 5 tbsp breadcrumbs
• 1 tsp paprika powder
• 1 tsp pepper
• 1 pinch of garlic granules
• 1 pinch of nutmeg
• ¼ tsp salt
• e.g. breadcrumbs or semolina for coating

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 35 minutes

vegetarian

Mix the wheat flakes with the rice flakes, beetroot juice, and water. Bring to a boil briefly and let it swell for at least 30 minutes. Then mix all the ingredients together and let it rest for another 20 minutes (if using a food processor, please use the dough hook). Use enough breadcrumbs to form a workable dough. First, form a ball from a tablespoonful of the mixture and then flatten it into a schnitzel (about 1 cm thick). Coat in breadcrumbs or semolina. Now fry in a hot pan – cook a little longer on the first side and at a lower temperature so the schnitzels are easier to turn. Serve hot. Tip: You can also make cordon bleu or saltimbocca with this. To do this, bread the dough pieces on one side only, fill them, and press the unbreaded sides together. Increase the cooking time on each side slightly at a lower temperature. Finally, fry until crispy.