Potato pancakes to sprout quark

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cook them in boiling salted water for 20-25 minutes. Clean, wash and cut broccoli into small florets. Peel carrots and cut them into thin slices, possibly halving large slices.

2. 2

   Onions peel and cut into small pieces.

3. 3

   Cook the carrots in boiling salted water for about 6 minutes. Add the broccoli florets about 4 minutes before the end of the cooking time. Heat 1 tablespoon of oil in a frying pan. Sauté the onions for 3-4 minutes while turning, remove from heat and allow to cool.

4. 4

   Drain the potatoes in a sieve, put them back into the pot and let them evaporate briefly. Press the potatoes through a potato ricer. Mix egg yolks and starch with your hands (or a wooden spoon) into the potato mixture.

5. 5

   Then carefully fold in carrots and broccoli. Season vigorously with salt and pepper.

6. 6

   From the potato mass with wet hands. Form approx. 14 roasts (approx. 7 cm Ø: approx. 1.5 cm high). Heat 4 tablespoons of oil in portions in a large frying pan. Fry the roasts for 2-4 minutes on each side, remove from the pan and place on a baking tray lined with baking paper.

7. 7

   Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 6-8 minutes.

8. 8

   For the dip, stir the quark crème fraîche and milk until smooth. Wash the sprouts, drain well and, except for a few for garnishing, mix into the quark mixture. With cayenne pepper

9. 9

   Prepare the roasts and sprout dip. Dust the dip with cayenne pepper and sprinkle with the remaining radish sprouts.

Nutrition Facts

KCAL
590 kcal

CARBS
57 g

FATS
31 g

PROTEINS
18 g