Tennengau spinach doughnuts

Name: Tennengau spinach doughnuts
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 6 Stem(s) Parsley; 8 stalks of chives; 300 g ripened cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 250 g fresh spinach; 1 Onion; 1 small clove of garlic; 1 TABLESPOON Oil; 50 g diced lean ham; 500 g Low-fat curd; 1 TABLESPOON Breadcrumbs; 7-10 Tbsp grated nutmeg; 125 ml Milk; 1 TABLESPOON Butter; 1 (approx. 80 g) boiled potato; 250 g Wheat flour; 250 g Rye flour; 1 egg (size M); 7-10 Tbsp Flour; 7-10 Tbsp Oil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

6 Stem(s) Parsley
8 stalks of chives
300 g ripened cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
250 g fresh spinach
1 Onion
1 small clove of garlic
1 TABLESPOON Oil
50 g diced lean ham
500 g Low-fat curd
1 TABLESPOON Breadcrumbs
7-10 Tbsp grated nutmeg
125 ml Milk
1 TABLESPOON Butter
1 (approx. 80 g) boiled potato
250 g Wheat flour
250 g Rye flour
1 egg (size M)
7-10 Tbsp Flour
7-10 Tbsp Oil

Directions

1
Wash the herbs and shake dry. Cut chives into thin rings. Pluck off the parsley leaves and chop roughly. Mix 1/2 of the herbs and cream and season with salt and pepper.
2
Wash the spinach thoroughly and drain well. Peel and finely chop the onion. Peel garlic and chop finely. Heat the oil in a pot. Sauté diced onion and ham for 1-2 minutes.
3
Add spinach and garlic. Simmer the spinach until the liquid has evaporated. Let the spinach cool down a little. Put the quark and ham nuggets in a bowl. Add spinach and breadcrumbs and mix.
4
Season the spinach quark mixture with salt, pepper and nutmeg to taste. Bring milk and butter to the boil. Press the potatoes through a potato ricer. Quickly knead both types of flour, approx. 1/4 teaspoon salt, milk and 125 ml water to a smooth dough.
5
Roll out the dough on a floured work surface to a thickness of approx. 2 mm. Stick out of the circle (approx. 8 cm Ø). Knead the dough sections together again, roll out and cut out further circles (total approx. 45 pieces).
6
Beat the egg in a bowl. Brush half of the dough circles with egg. Put approx. 1 tsp. spinach mixture in the middle of each circle. Wrap the dough on the side with the egg. Press the edges together and press them firmly with the prongs of a fork.
7
Heat 1 litre of oil in a pot (approx. 170 °C). Fry the doughnuts in it in portions until golden brown. Drain on kitchen paper and serve. Sprinkle cream sauce and doughnuts with remaining herbs.