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
Print Recipe
Pin Recipe Instructions
- 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.
- 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.
- 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.
- Serve the patties with the dip.
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