Curd-potato-clubs

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Bring 250 ml water, milk and 1 pinch of salt to the boil in a saucepan. Remove the pot from the heat and stir in the puree flakes with a whisk. Let the puree cool down. In the meantime, peel the pears and cut them into slices. Bring pears, 250 ml water, 50 g sugar, cinnamon, lemon juice and zest to the boil.

2. 2

   Steam covered for about 2 minutes. Remove the pear slices with a skimmer and put them into a bowl. Remove cinnamon and lemon peel. Bring the stock to the boil again. Mix starch with 2-3 tablespoons of water until smooth, stir into the pear stock and bring to the boil briefly. Fold in the pear wedges and set aside. Mix quark, egg, remaining sugar and 1 packet of vanilla sugar. Stir the cooled puree into the quark cream with the whisk of the hand mixer. Form 24 dumplings/clubs from the mixture with two moistened tablespoons and turn them on a plate with breadcrumbs. Heat the fat in a frying pan and fry the dumplings in portions over medium heat for 5-6 minutes, turning carefully.

3. 3

   Fold in the pear wedges and set aside. Mix quark, egg, remaining sugar and 1 packet of vanilla sugar. Stir the cooled puree into the quark cream with the whisk of the hand mixer. Form 24 dumplings/clubs from the mixture with two moistened tablespoons and turn them on a plate with breadcrumbs. Heat the fat in a frying pan and fry the dumplings in portions over medium heat for 5-6 minutes, turning carefully. Thickly sprinkle with icing sugar and remaining vanillin sugar. Arrange on plates with lukewarm pear compote and cranberries and serve decorated with mint

4. 4

   Per portion (with 4 persons) approx. 2350 kJ/ 560 kcal. E 14 g/ F 12 g/ KH 97 g. Per portion (with 3 persons) approx. 3150 kJ/ 750 kcal. E 19 g/ F 16 g/ KH 129 g