Toastitaler with curry cream

Name: Toastitaler with curry cream
Cook time: 30 min
Total time: 30 min
Yield: 16
Ingredients: 1 can(s) (314 ml; drained weight: 175 g) Mandarin oranges; 250 g Low-fat curd; 2 TEASPOONS Curry Powder; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 1 collar Parsley; 500 g waxy potatoes (e.g. Linda); 1 egg (size M); 1 TABLESPOON Flour; 7-10 Tbsp freshly grated nutmeg; 3 TABLESPOONS Oil; 25 g wafer-thin turkey breast cold cuts

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 16

1 can(s) (314 ml; drained weight: 175 g) Mandarin oranges
250 g Low-fat curd
2 TEASPOONS Curry Powder
7-10 Tbsp Salt
7-10 Tbsp white pepper
1 collar Parsley
500 g waxy potatoes (e.g. Linda)
1 egg (size M)
1 TABLESPOON Flour
7-10 Tbsp freshly grated nutmeg
3 TABLESPOONS Oil
25 g wafer-thin turkey breast cold cuts

Directions

1
Drain the tangerines, collecting the juice. Put 16 mandarin slices aside for garnishing, chop the rest finely. Mix quark, 75 ml mandarin juice and curry. Stir in tangerines and season with salt and pepper.
2
Wash the parsley and dab dry. Set half aside for garnishing. Chop the rest finely. Peel, wash and grate potatoes. Mix with egg, flour and parsley. Season with salt, pepper and nutmeg.
3
Heat oil in 2 portions in a coated pan. Pour the dough into the pan in portions and fry until golden brown while turning. Drain on kitchen paper. Quarter the cold cuts. Garnish each thaler with 1 blob of curd cheese cream, cold cuts, mandarins and parsley set aside.