Zucchini and carrot roasts

Name: Zucchini and carrot roasts
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 75 g smoked streaky bacon; 1 (approx. 250 g) large potato; 300 g Carrots; 2 Zucchini (ca. 175 g); 1 egg (size M); 3 TABLESPOONS Flour; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 75 g Gruyère cheese; 1/2 bunch Parsley; 4 Twigs Thyme; 4-5 Tbsp Oil; 250 g Edible quark (40 % fat); 1 Garlic clove; 7-10 Tbsp Sunflower seeds, parsley and thyme

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

75 g smoked streaky bacon
1 (approx. 250 g) large potato
300 g Carrots
2 Zucchini (ca. 175 g)
1 egg (size M)
3 TABLESPOONS Flour
7-10 Tbsp Salt
7-10 Tbsp Pepper
75 g Gruyère cheese
1/2 bunch Parsley
4 Twigs Thyme
4-5 Tbsp Oil
250 g Edible quark (40 % fat)
1 Garlic clove
7-10 Tbsp Sunflower seeds, parsley and thyme

Directions

1
Finely dice the bacon and fry it crisply in a pan without fat. Leave to cool. Put into a mixing bowl. Peel, wash and coarsely grate potatoes and carrots. Clean, wash and also coarsely grate the zucchini.
2
Mix prepared vegetables and bacon. Stir in egg and flour. Season with salt and pepper. Grate cheese finely. Wash parsley and thyme, dab dry and chop finely. Stir herbs and cheese into the vegetable mixture. Heat the oil in portions in the bacon fat and fry approx. 16 roasts on each side for 3-4 minutes one after the other until golden brown. In the meantime, stir the quark until smooth. Peel garlic, crush finely and stir into the quark. Season with salt and pepper.
3
Stir herbs and cheese into the vegetable mixture. Heat the oil in portions in the bacon fat and fry approx. 16 roasts on each side for 3-4 minutes one after the other until golden brown. In the meantime, stir the quark until smooth. Peel garlic, crush finely and stir into the quark. Season with salt and pepper. Arrange the roastings and garlic quark on plates and sprinkle with sunflower seeds, chopped parsley and thyme as desired. Garnish with parsley leaves and thyme