Wash the potatoes, peel and dice. Take a saucepan, add the potato cubes and fill lightly with water. Bring the whole thing to a boil, switch it down and cook for about 20 minutes.

Take a bowl and add the tartare. Then add the mustard, egg, chopped parsley, low-fat quark and breadcrumbs. Season with salt and gourmet pepper. Then form small balls. Heat a pan with rapeseed oil and fry the balls in it, turning, for about a quarter of an hour (15 minutes).

Take a pan and add the sesame seeds. Briefly toast without adding any fat, then remove. In the meantime, peel the carrots and cut them into slices. Then add the rapeseed oil to the pan and heat it up. Add carrot slices as well as honey, sauté briefly and deglaze with water, * insert vegetable stock powder. Close the whole thing with a lid and cook for about 5 minutes.

Now pour off the cooking water from the potato cubes. Take a tamper and pound briefly. Salt lightly and add the cream to the warmth. Mash again and add the butter, let it melt with the lid closed. Then stir, add the nutmeg to taste and stir again.

Now, if you like, add a little chopped parsley again and add the roasted sesame seeds as well. Mix everything together.

Take two flat plates and serve immediately with the two mashed potatoes, the meatballs and the carrot vegetables.