Hearty curd legs with salad

Name: Hearty curd legs with salad
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 200 g Potatoes; 1 Onion; 1 TEASPOON + 2 tablespoons oil; 1 TABLESPOON Low-fat curd; 1 TABLESPOON Flour; 7-10 Tbsp Salt; 7-10 Tbsp freshly grated nutmeg; 25 g Rocket; 50 g Mushrooms; 60 g Chicory; 25 g Strawberries; 2 TABLESPOONS White wine vinegar; 1 TEASPOON Mustard; 7-10 Tbsp Pepper

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

200 g Potatoes
1 Onion
1 TEASPOON + 2 tablespoons oil
1 TABLESPOON Low-fat curd
1 TABLESPOON Flour
7-10 Tbsp Salt
7-10 Tbsp freshly grated nutmeg
25 g Rocket
50 g Mushrooms
60 g Chicory
25 g Strawberries
2 TABLESPOONS White wine vinegar
1 TEASPOON Mustard
7-10 Tbsp Pepper

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Peel and chop the onion. Heat 1 teaspoon of oil and fry the onion for about 5 minutes, turning. Peel the potatoes and mash them in a bowl with a fork. Add quark, onion and flour and mix to a smooth dough. Season with salt and nutmeg
2
Form the potato dough into 2 meatballs. Heat 1 tablespoon of oil in a frying pan and fry the potato legs for about 5 minutes until golden brown
3
Sort the rocket, wash and shake dry. Clean, clean and slice the mushrooms. Clean, wash, shake dry and cut into strips. Wash and chop strawberries. Whisk vinegar and mustard, season with salt and pepper and stir in 1 tablespoon of oil drop by drop
4
Mix rocket, mushrooms, strawberries, chicory and vinaigrette. Arrange potato legs and salad