Potato curd lentils with salsa

Name: Potato curd lentils with salsa
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g floury potatoes; 4 Tomatoes; 2 red onions; 1 Garlic clove; 1 Lime; 3 TABLESPOONS Olive oil; 2 TABLESPOONS Chilli sauce for chicken; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 stem(s) Parsley; 1/2 bunch Chives; 500 g Low-fat curd; 150 g Whole milk yoghurt; 1 egg (size M); 2 heaped Tbsp Flour; 7-10 Tbsp grated nutmeg; 4-5 Tbsp Oil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g floury potatoes
4 Tomatoes
2 red onions
1 Garlic clove
1 Lime
3 TABLESPOONS Olive oil
2 TABLESPOONS Chilli sauce for chicken
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 stem(s) Parsley
1/2 bunch Chives
500 g Low-fat curd
150 g Whole milk yoghurt
1 egg (size M)
2 heaped Tbsp Flour
7-10 Tbsp grated nutmeg
4-5 Tbsp Oil

Directions

1
Wash the potatoes and cook in boiling water for about 25 minutes. Drain, quench, peel and press through a potato ricer. Leave to cool. Wash, quarter and seed the tomatoes.
2
Cut the fruit flesh into pieces. Peel and chop onions and garlic. Wash the lime, grate it dry and peel the skin in zests. Halve the lime and squeeze 1 half. Mix tomatoes, onions, garlic, lime peel and juice, olive oil and chili sauce.
3
Season with salt and pepper. Keep cold. Wash parsley and chives, except for some chives for garnishing, and dab dry. Chop parsley and chives into fine rings.
4
Stir 300 g quark and yoghurt until smooth, add herbs and season with salt and pepper. Add egg, 200 g quark and flour to the potatoes and mix. Season with salt, pepper and nutmeg. Heat 4-5 tablespoons of oil in a pan in portions.
5
Fry 12 small lentils from the potato dough at medium heat in portions. Cut the rest of the lime half into slices. Arrange the lentils with salsa and quark. Garnish with chives and lime wedges.