Potato rissoles with herb curd

Name: Potato rissoles with herb curd
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 500 g floury potatoes; 7-10 Tbsp Salt; 250 g Low-fat curd; 4 TABLESPOONS Milk; 6 TABLESPOONS Salad mayonnaise (50 % fat); 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 1 collar Chives; 3 medium-sized carrots; 125 g Flour; 1 Egg; 2 TABLESPOONS Sesame; 2-3 TABLESPOONS Oil; 7-10 Tbsp some salad leaves; 7-10 Tbsp Parsley

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

500 g floury potatoes
7-10 Tbsp Salt
250 g Low-fat curd
4 TABLESPOONS Milk
6 TABLESPOONS Salad mayonnaise (50 % fat)
7-10 Tbsp white pepper
7-10 Tbsp Sugar
1 collar Chives
3 medium-sized carrots
125 g Flour
1 Egg
2 TABLESPOONS Sesame
2-3 TABLESPOONS Oil
7-10 Tbsp some salad leaves
7-10 Tbsp Parsley

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 25 minutes. Stir curd, milk and mayonnaise until smooth. Season with salt, pepper and sugar. Wash the chives, cut into fine rolls and stir into the quark.
2
Drain the potatoes, steam them and press them through a potato ricer or mash them finely. Clean, peel and roughly grate the carrots. Knead potatoes, carrots, except for a few grated pieces for garnishing, flour and egg.
3
Season with salt and pepper. Form 8 meatballs from the potato mixture with floured hands and roll in sesame seeds. Heat the oil. Fry the potato burgers for 8-10 minutes in portions while turning.
4
Wash the salad leaves and pluck them. Arrange meatballs on salad. Add curd cheese extra. Garnish with parsley and the remaining grated carrots.