Mix the ginger jelly (you can also use jam for it), vinegar, salt, pepper and oil in a bowl. Clean the tomatoes and cut into thin slices. Pluck the mint leaves from the stems and cut into thin strips. Mix everything together well.

Mix the breadcrumbs and almonds in a plate. Place the flour and egg each in a plate. If necessary, season the egg with salt and pepper and whisk vigorously. Cut the goat's cream cheese into small thalers (20 g) and turn one after the other in the flour, then pull through the egg and bread with the almond crumbs.

Heat the butter lard in a pan and fry the goat cheese thalers until golden brown and allow to drain on kitchen paper. Arrange the tomato salad with the goat cheese thalers on plates and serve.