Swede fritters with curry quark dip

Ingredients for 1 servings:

• 100 g leek
• 4 tbsp olive oil
• ½ tsp curry
• 1 mango(s), 450 g
• 250 g quark, 0.5%
• 500 g mushrooms
• 2 tbsp sesame seeds, unhulled
• 750 g swede(s), ready to cook
• 750 g potatoes, mostly waxy
• 4 eggs
• 100 g corn, ground
• 2 tsp salt
• 10 grains of pepper, ground
• Nutmeg, freshly grated
• Oil, for frying

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

gluten-free

For the dip, slice half the leek (peel and finely dice the onions) and sauté with 1 egg in hot oil until translucent. Sprinkle with curry, sweat lightly and allow to cool. Peel the mango and cut into stone slices. Puree half of the flesh and finely dice the other half. Mix the leek and curry mixture with the mango puree and quark until smooth. Add half of the mango cubes to the quark and sprinkle with the remaining cubes. For the fritters, finely chop the mushrooms and also cut the remaining leek into rings. Fry both with the sesame seeds in the remaining oil and fry until the liquid has evaporated. Peel the swede and grate it into fine sticks using an electric food processor (on the household grater). Peel the potatoes and grate them using an electric food processor (on a fine grater). Squeeze the potatoes in a cloth (drain briefly in a sieve), and mix with the mushrooms, turnip stalks, eggs, flour, salt, and pepper. Heat oil in two large pans, form small balls, place them in the hot fat, flatten slightly with a spatula, and fry to taste (add four heaped tablespoons of batter to each ball and flatten. Fry the fritters for 2 to 3 minutes on each side) over medium heat. Drain briefly on kitchen paper and keep warm in the oven. Serve the fritters with the curry quark dip.