Sauerkraut and potato tartlet with leek and onion quark

Name: Sauerkraut and potato tartlet with leek and onion quark
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Spring onions; 350 g Low-fat curd; 3-4 Tbsp Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1 can(s) (314 ml) Sauerkraut; 750 g waxy potatoes; 1 egg (size M); 1 TABLESPOON Cornstarch; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Spring onions
350 g Low-fat curd
3-4 Tbsp Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1 can(s) (314 ml) Sauerkraut
750 g waxy potatoes
1 egg (size M)
1 TABLESPOON Cornstarch
7-10 Tbsp grated nutmeg
7-10 Tbsp Parsley

Directions

1
Clean and wash spring onions and cut into rings or strips. Put something aside for garnishing. Mix curd, except for 1 tablespoon, spring onions and 1 tablespoon of oil. Season with salt, pepper and some sugar.
2
Drain the sauerkraut on a sieve. Peel, wash and roughly grate the potatoes. Squeeze the sauerkraut. Stir egg, sauerkraut, 1 tablespoon curd and starch into the potato mixture. Season with salt, pepper and a little nutmeg.
3
Heat 2-3 tablespoons of oil in a frying pan. Squeeze the potato mixture vigorously. Shape 16 portions of the mixture in the pan and fry on both sides at medium heat. Arrange the Röstis and quark on plates, garnish with parsley and the remaining spring onions.