Curd cheese lentils with herbal cream (diabetics)

Name: Curd cheese lentils with herbal cream (diabetics)
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Eggs (size M); 700 g Low-fat curd; 7-10 Tbsp Salt; 150 g Flour; 1 knife tip Baking Powder; 200 g peeled carrots; 100 g frozen peas; 1 peeled onion; 3 Stem(s) Dill and parsley; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 2 Oil; 8 discs (10 g each) Salmon ham; 7-10 Tbsp Dill

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Eggs (size M)
700 g Low-fat curd
7-10 Tbsp Salt
150 g Flour
1 knife tip Baking Powder
200 g peeled carrots
100 g frozen peas
1 peeled onion
3 Stem(s) Dill and parsley
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
2 Oil
8 discs (10 g each) Salmon ham
7-10 Tbsp Dill

Directions

1
For the lentils, mix eggs, 500 g quark and salt. Mix flour and baking powder, stir in. Leave to swell for about 20 minutes. Wash the carrots and cut into very small cubes. Cook carrot cubes and peas in boiling salted water for about 2 minutes.
2
Drain and let drain well. Finely dice onion. Wash dill and parsley, dab dry and chop. Puree onion and herbs. Mix with 200 g quark. Season to taste with salt, pepper and lemon juice. Mix the lentil dough, peas and carrots. With the help of 2 tablespoons, form 8 lentils and fry 4 lentils each in approx. 1 tablespoon of hot oil over medium heat for approx. 4 minutes while turning. Serve the lentils with salmon ham and herb quark.
3
Mix with 200 g quark. Season to taste with salt, pepper and lemon juice. Mix the lentil dough, peas and carrots. With the help of 2 tablespoons, form 8 lentils and fry 4 lentils each in approx. 1 tablespoon of hot oil over medium heat for approx. 4 minutes while turning. Serve the lentils with salmon ham and herb quark. Garnish with dill