Quarkkeulchen with mirabelle plum compote

Name: Quarkkeulchen with mirabelle plum compote
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g floury potatoes; 7-10 Tbsp Salt; 75 g Raisins; 500 g Mirabelle plums; 300 ml apple juice; 2 TABLESPOONS + 50 g sugar; 2 TABLESPOONS Pudding powder "Vanilla Flavor"; 30 g flaked almonds; 200 g Low-fat curd; 1 egg (size M); 1 package Vanillin sugar; 4 TABLESPOONS Breadcrumbs; 40 g Butter or margarine

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g floury potatoes
7-10 Tbsp Salt
75 g Raisins
500 g Mirabelle plums
300 ml apple juice
2 TABLESPOONS + 50 g sugar
2 TABLESPOONS Pudding powder "Vanilla Flavor"
30 g flaked almonds
200 g Low-fat curd
1 egg (size M)
1 package Vanillin sugar
4 TABLESPOONS Breadcrumbs
40 g Butter or margarine

Directions

1
Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Meanwhile wash, stone and quarter the mirabelles. Bring 250 ml juice and 2 tablespoons of sugar to the boil. Stir 50 ml juice and pudding powder until smooth, bind juice with it, bring to the boil again. Carefully fold in the mirabelles and raisins, bring to the boil, allow to cool briefly and chill. Drain the potatoes and steam them dry on the still hot stove. Let them cool down in a bowl.
2
Roast almonds in a pan without fat, remove. Mix quark, egg, 50 g sugar and vanillin sugar. Press cooled potatoes through a potato ricer and stir into the quark cream with the whisk of the hand mixer. Form 12 round thalers from the mixture with moistened hands and turn them on a plate in the breadcrumbs. Heat the fat in a frying pan and fry the legs in portions over medium heat for 5-7 minutes, turning carefully. Arrange on plates with mirabelle plum compote. Sprinkle with almonds