Summary

Ingredients

• 250 ml vegetable stock
• 125 g couscous
• 250 g carrot (s)
• 1 onion (s)
• 1 teaspoon curry powder
• 1 teaspoon dried thyme or tablespoon fresh thyme
• 1 tablespoon quark
• 1 egg (s)
• some butter and olive oil for frying
• salt and pepper

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Instructions

1. Bring the stock to the boil, stir in the couscous and cover and leave to soak for 10 minutes. Finely dice the onion. Peel and roughly grate the carrots.
2. Melt the butter in a pan, steam the onions for 2 minutes until translucent. Add the carrots, sauté for 3 minutes, sprinkle with curry and fry briefly. Season with thyme, salt and pepper.
3. Mix the couscous, carrots, quark and egg carefully in a bowl, season with salt and pepper if necessary. Shape into 8 patties with damp hands.
4. Heat 4 tablespoons of oil in a non-stick pan, fry the patties in 2 portions over medium heat for 3 minutes on each side. Cook on a tray in a hot oven at 180 degrees (preferably upper and lower heat) on the middle rack for 15 minutes.
5. Herbal quark or cucumber salad goes well with it.