Vegetable schnitzel with herb curd

Ingredients for 2 servings:

• 2 thick carrots
• 1 zucchini
• 1 onion(s)
• 300 g potatoes
• 2 eggs
• 4 tbsp flour
• salt and pepper
• 4 tbsp vegetable oil for frying
• 500 g quark
• 50 ml milk
• 1 bunch of chives
• 1 bunch of parsley
• 2 garlic cloves
• 1 m.-sized onion(s)
• 1 tsp salt
• 1 pinch(s) of pepper
• ¼ tsp sweet paprika powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Can be used as a side dish or as a main course.

Peel and finely chop the onion. Peel and grate the carrots, potatoes, and zucchini. Mix everything well with the eggs and flour and season with salt and pepper. Heat the oil in a pan and drop small heaps of the batter into the hot fat, flatten slightly, and fry on both sides until golden brown, not too hot. For the herb quark, mix the quark with the milk well. Wash and trim the parsley and chives thoroughly. Finely chop the chives and finely chop the parsley. Peel the onion and garlic. Finely dice the onion and press the garlic cloves through a press. Add everything to the quark and stir well. Season with paprika, salt, and pepper. Serve the herb quark with the vegetable schnitzels.