Quarkpuffer with vegetables

Name: Quarkpuffer with vegetables
Cook time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 1/2 bunch Chives; 50 g + 100 g low-fat curd cheese; 7-10 Tbsp salt, white pepper; 1 (50 g) small zucchini 1 small carrot; 1 (50 g) small potato; 1 egg , 40 g flour (Gr. S); 1 knife tip Baking Powder; 1/2 tsp (3 g) Oil; 7-10 Tbsp Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 1

1/2 bunch Chives
50 g + 100 g low-fat curd cheese
7-10 Tbsp salt, white pepper
1 (50 g) small zucchini 1 small carrot
1 (50 g) small potato
1 egg , 40 g flour (Gr. S)
1 knife tip Baking Powder
1/2 tsp (3 g) Oil
7-10 Tbsp Parsley

Directions

1
Wash the chives and chop finely. Mix 50 g quark and chives, except for something to sprinkle. Season with salt and pepper
2
Clean the zucchini, peel the carrot and potato, wash everything. Cut zucchini and carrot into sticks, dice potato finely. Mix egg, 100 g quark and a little salt. Stir in flour and baking powder
3
Brush a coated pan with 1/4 teaspoon of oil, heat up. Fry potato, carrot and zucchini for 6-8 minutes, season. Grease a 2nd coated pan with 1/4 teaspoon of oil, heat up. Bake 3 buffers from the dough in it
4
Season vegetables to taste. Serve with the chive quark on the buffers. Sprinkle with the rest of the chives and garnish with parsley if desired
5
With the new permanent frying foil (from Low Fett 30) you can fry or bake without any fat. Simply heat up in the pan, cook as usual, wash the foil