Potato-quark fritters with tomato sauce and salad

Name: Potato-quark fritters with tomato sauce and salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 500 g Potatoes; 7-10 Tbsp Salt; 2 Onions; 175 g Carrots; 2-3 Garlic cloves; 2 TABLESPOONS Oil; 1 TEASPOON dried ital. Herbs; 500 g chunky tomatoes; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 1-2 stem(s) flat leaf parsley; 100 g Rocket; 100 g Radishes; 2-3 TABLESPOONS Vinaigre aux herbes; 1 pinch Sugar; 50 g Potato flour; 2 Egg yolk (size M); 200 g Low-fat curd; 1 TABLESPOON freeze-dried parsley; 7-10 Tbsp grated nutmeg; 15 g clarified butter; 7-10 Tbsp Thyme

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

500 g Potatoes
7-10 Tbsp Salt
2 Onions
175 g Carrots
2-3 Garlic cloves
2 TABLESPOONS Oil
1 TEASPOON dried ital. Herbs
500 g chunky tomatoes
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
1-2 stem(s) flat leaf parsley
100 g Rocket
100 g Radishes
2-3 TABLESPOONS Vinaigre aux herbes
1 pinch Sugar
50 g Potato flour
2 Egg yolk (size M)
200 g Low-fat curd
1 TABLESPOON freeze-dried parsley
7-10 Tbsp grated nutmeg
15 g clarified butter
7-10 Tbsp Thyme

Directions

1
Peel the potatoes, wash them thoroughly and cook in boiling salted water for about 25 minutes. Meanwhile peel 1 onion and grate finely. Clean, wash and grate the carrots. For the sauce, peel and finely chop the garlic.
2
Peel and chop 1 onion. Heat 1 tablespoon of oil in a saucepan, fry the diced onion and garlic. Add the Italian herbs and fry briefly. Add tomatoes and season with salt, pepper and paprika.
3
Bring to the boil and simmer for about 5 minutes at low heat. Keep warm. Wash parsley, shake dry and pluck leaves from the stalks. Wash the rocket and drain well. Clean the radishes, wash them and cut them into sticks.
4
Mix vinegar, salt, pepper and sugar. Fold in 1 tablespoon of oil. Mix the rocket, radish and marinade. Drain the potatoes and press through a potato ricer. Add potato flour, egg yolks, quark, carrots, grated onion and dried parsley, knead with the still warm potatoes and season to taste with salt, pepper and nutmeg.
5
Form 12 meatballs from the mixture. Place 1 parsley leaf on each of the meatballs and press lightly. Heat clarified butter in a frying pan and fry 6 meatballs in two portions on both sides at medium heat until golden brown.
6
Arrange 3 meatballs, sauce garnished with thyme and salad on plates.