Carrot Patties with Curry Dip

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Sauce
Cuisine European
Servings (Default: 8)

Ingredients

  • 420 g carrot (s), from the lass, (drained weiht)
  • 85 g low-fat quark
  • 60 g oatmeal
  • 50 g cheese, rated
  • 1 tablespoon parsley, chopped
  • 0.5 teaspoon ½ chives, chopped
  • salt and pepper
  • Oil, for frying

For the dip:

  • 20 ml vegetable broth
  • 1 teaspoon curry powder
  • 100 g sour cream
  • Lime juice or lemon juice
  • salt
  • Chilli powder
  • sugar
Carrot Patties with Curry Dip
Carrot Patties with Curry Dip

Instructions

  1. Drain the carrots well. Then mash to a pulp and stir in the quark. Mix in the oatmeal, cheese and parsley. If necessary, add a few more oat flakes, it must be a good malleable mass. Season to taste with salt and pepper.
  2. Heat the oil in a pan. Shape the mixture into 8 patties and bake them in the oil until golden brown on both sides. Cook in a preheated oven at 200 ° C for 10-15 minutes.
  3. For the dip, heat the vegetable stock with the curry powder. Then stir in the sour cream. Season to taste with lime juice, chilli powder, salt and sugar.
  4. Serve the patties with the dip.

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