Potato quark lentils with chive dip and tomato salad

Name: Potato quark lentils with chive dip and tomato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g floury potatoes; 500 g Low-fat curd; 150 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Chives; 400 g cherry tomatoes; 1 small onion; 3 TABLESPOONS Herb Vinegar; 7-10 Tbsp Sugar; 6-7 TABLESPOONS Oil; 1 Egg yolk (size M); 2 heaped Tbsp Flour; 7-10 Tbsp grated nutmeg

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g floury potatoes
500 g Low-fat curd
150 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Chives
400 g cherry tomatoes
1 small onion
3 TABLESPOONS Herb Vinegar
7-10 Tbsp Sugar
6-7 TABLESPOONS Oil
1 Egg yolk (size M)
2 heaped Tbsp Flour
7-10 Tbsp grated nutmeg

Directions

1
Wash the potatoes and cook in boiling water for about 25 minutes. Stir 300 g quark and yoghurt until smooth. Season to taste with salt and pepper. Wash chives, shake dry and cut into small rolls.
2
Fold the chive rolls, up to 1 tablespoon, into the quark. Wash and halve the tomatoes. Peel and finely chop the onion. Season vinegar with salt, pepper and sugar, fold in 2 tablespoons of oil.
3
Stir in the remaining chive rolls. Mix with the tomatoes. Drain the potatoes, peel and press them through the potato ricer into a bowl and let them cool down a little. Add egg yolk, 200 g quark and flour and mix.
4
Season with salt, pepper and nutmeg. Heat 4-5 tablespoons of oil in portions in a pan. Fry 12 small lentils from the potato dough at medium heat in portions. Arrange the lentils with chive dip and tomato salad.