Quarkkeulchen with mirabelle plum compote

Name: Quarkkeulchen with mirabelle plum compote
Cook time: 1 h
Total time: 1 h
Yield: 5
Ingredients: 500 g Potatoes; 7-10 Tbsp Salt; 50 g Raisins; 500 g Mirabelle plums; 1 tablespoon (10 g) Cornstarch; 1/4 l apple juice; 5 TABLESPOONS Sugar; 200 g Low-fat curd; 1 Egg (Gr. M); 1 package Vanillin sugar; 4 TABLESPOONS Breadcrumbs; 2 TABLESPOONS flaked almonds; 2-3 TABLESPOONS butter/margarine

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 5

500 g Potatoes
7-10 Tbsp Salt
50 g Raisins
500 g Mirabelle plums
1 tablespoon (10 g) Cornstarch
1/4 l apple juice
5 TABLESPOONS Sugar
200 g Low-fat curd
1 Egg (Gr. M)
1 package Vanillin sugar
4 TABLESPOONS Breadcrumbs
2 TABLESPOONS flaked almonds
2-3 TABLESPOONS butter/margarine

Directions

1
Peel and wash the potatoes, cover and cook in salted water for about 20 minutes. Drain and press through a potato press. Let them cool down.
2
Wash and drain the raisins. Wash, stone and quarter the mirabelles. Stir starch and 5 tablespoons of water until smooth. Bring apple juice and 2 tbsp. sugar to the boil, stir in the starch, bring to the boil again and simmer for about 1 minute.
3
Fold in the mirabelles and raisins. Let the compote cool down.
4
Mix quark, egg, 3 tablespoons sugar and vanillin sugar with the whisks of the hand mixer. Stir in potatoes briefly. Form 12 round cookies from the potato mixture with moistened hands and turn them into breadcrumbs.
5
Roast the almonds in a wide pan without fat until golden brown, take them out. Heat the fat in the pan. Fry the legs on both sides for 5-7 minutes. Serve with compote. Sprinkle almonds on top.