Veggie burger with potato wedges and herb curd

Ingredients for 1 servings:

• 150 g potatoes
• oil
• salt and pepper
• Paprika powder
• 2 tbsp curd
• 1 tbsp yogurt
• Milk, for dilution
• 1 handful of herbs
• 1 dashes lemon juice
• some cress, for garnishing
• some lettuce leaves
• 1 tomato(s)
• ½ onion(s)
• 1 meatball(s), (veggie patty)
• 2 toastie(s) (grain toasties)
• 1 tsp, heaped pesto (basil pesto)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

A vegetarian main course

Preheat oven to 180°C. Wash potatoes and cut into wedges. Place on a baking sheet lined with baking paper. Brush with oil and sprinkle with salt, pepper, and paprika. Bake in the oven for about 45 minutes, until the potatoes are browned and crispy. Meanwhile, mix quark and yogurt and thin with milk until the quark reaches the desired consistency. Season with salt, pepper, and herbs of your choice. Season with a squeeze of lemon and garnish with cress. Wash lettuce leaves. Wash and slice tomatoes. Slice onion and fry in the pan. Fry the veggie patty in the pan. Toast toasties and spread with basil pesto. Top with the patty, lettuce, tomatoes, and onions and serve with the quark cream and potatoes.