John Myers
Contents
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Ingredients
Vegetables buffer:
- 400 g Potatoes
- 300 g Zucchini
- 2 Eggs
- 2 tsp Salt
- 0,5 tsp Pepper
- 2 Garlic cloves
- 4 tbsp Breadcrumbs
- 6 tbsp 5 - 6 tbsp olive oil
Tomato and chive quark:
- 250 g Low fat quark
- 0,5 tsp Salt
- 0,25 tsp Pepper
- 2 Garlic cloves
- 2 Vine tomatoes approx. 100 g
- 1 bunch Chives (here: from our own garden!)
To serve:
- 6 Stalks of chives for garnish
Instructions
Tomato and chive quark:
- Wash tomatoes and dice finely. Peel the garlic cloves and dice them very finely. Wash the chives, shake dry and cut into fine rolls. Mix the low-fat quark with the tomato cubes, garlic clove cubes and chives. Season with salt (½ teaspoon) and pepper (¼ teaspoon) / season to taste.
Vegetables buffer:
- Peel, wash and roughly grate the potatoes. Clean, wash and roughly grate the zucchini. Peel the garlic cloves and dice them very finely. Mix the grated potatoes with the zucchini grated and squeeze out well so that most of the liquid is squeezed out. Put all ingredients (shredded potatoes + shredded zucchini, 2 eggs, 2 teaspoons salt, ½ teaspoon pepper, garlic cloves and 4 tablespoons breadcrumbs) in a bowl and mix well, mix. In a large pan with olive oil (5 - 6 tbsp), fry / bake 6 vegetable fritters on both sides until they are golden-brown.
Serve:
- Serve the vegetable buffer with tomato and chive quark, garnished with chive stalks.
Nutrition
Serving: 100gCalories: 82kcalCarbohydrates: 14.3gProtein: 5gFat: 0.3g
