Potato burgers with sprouted curd

Name: Potato burgers with sprouted curd
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1.5 kg floury potatoes; 7-10 Tbsp salt, pepper; 250 g Broccoli; 3 (approx. 200 g) small carrots; 2 Onions; 5 TABLESPOONS Oil; 3 Egg yolk (Gr. M); 30 g Cornstarch; 250 g Edible quark (40 % fat); 75 g Fresh cream; 2 TABLESPOONS Milk; 25 g Radish sprouts; 7-10 Tbsp Cayenne pepper; baking paper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1.5 kg floury potatoes
7-10 Tbsp salt, pepper
250 g Broccoli
3 (approx. 200 g) small carrots
2 Onions
5 TABLESPOONS Oil
3 Egg yolk (Gr. M)
30 g Cornstarch
250 g Edible quark (40 % fat)
75 g Fresh cream
2 TABLESPOONS Milk
25 g Radish sprouts
7-10 Tbsp Cayenne pepper
baking paper

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Clean and wash the broccoli and cut into very small florets. Clean, peel and thinly slice the carrots. Peel and finely chop the onions.
2
Heat 1 tablespoon of oil in a frying pan. Fry the onions and carrots lightly over medium heat for about 2 minutes while turning. Add broccoli and 2 tbsp. water. Cover and fry over low heat for about 3 minutes.
3
Season with salt and pepper and let it cool down.
4
Drain the potatoes and let them evaporate briefly in the pot. Press hot through a potato press. Stir in egg yolk and starch with a wooden spoon. Fold in carrot mixture. Season with salt and pepper.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Form 14-16 flat meatballs from the potato mixture with wet hands. Portion by portion in 4 tablespoons of hot oil, brown on each side for 2-4 minutes.
6
Place on the tray. Bake in a hot oven for about 7 minutes.
7
For the dip, stir the quark, crème fraîche and milk until smooth. Wash the sprouts, drain well and stir into the dip. Season to taste with salt and cayenne pepper. Serve with the meatballs.