Sauerkraut tartlet with spring onion quark

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
4 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 2 Spring onions
  • 1 bunch of parsley
  • 500 g Low-fat curd
  • 200 g Schmand
  • 7-10 Tbsp salt, pepper, nutmeg
  • 750 g waxy potatoes
  • 300 g (314 ml) loose sauerkraut or 1 can
  • 1 Egg (Gr. M)
  • 1 (20 g) heaped tablespoon of cornflour
  • 2-3 TABLESPOONS Oil

Directions

  1. 1

    Clean and wash spring onions and cut into thin rings. Wash parsley, shake dry and chop. Mix quark, except for 1 tbsp, sour cream, parsley and spring onions. Season to taste with salt and pepper.

  2. 2

    Peel, wash and roughly grate the potatoes. Squeeze the sauerkraut vigorously with your hands. Mix egg, starch and the rest of the quark. Mix with sauerkraut and potatoes. Season with salt, pepper and nutmeg.

  3. 3

    Heat the oil in portions in a large frying pan. Fry about 16 cakes in several portions. Put 2-3 tbsp. of potato mixture for each cake in the pan, press flat and round and fry on medium heat for 3-4 minutes on each side.

  4. 4

    Warm the finished cakes in a hot oven. Serve with the spring onion quark.

Nutrition Facts

KCAL
420 kcal
CARBS
33 g
FATS
20 g
PROTEINS
25 g