Carrots – Curd – Patties
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g carrot (s)
- 1 sprig rosemary
- sea-salt
- 100 g quark (low-fat quark)
- 150 g oat flakes, crunchy
- 50 g cheese (rated semi-hard cheese), at least 60% fat
- 1 tablespoon parsley, chopped
- Seasoned Salt
- 2 tablespoon sunflower seeds
- 1 tablespoon oil (extra virgin olive oil)
Print Recipe
Pin Recipe Instructions
- Peel and clean the carrots and cut into small pieces. Then cook them in a little water together with the rosemary sprig and a little salt for about 15 minutes until soft. Drain the carrots, remove the rosemary sprig. Finely puree the carrots together with the quark in a blender, then mix in the oat flakes, cheese and parsley and season the patties with herb salt. Shape the mixture into 4 patties with wet hands. Turn these in the sunflower seeds and press down well. Heat the oil in a non-stick pan and fry the patties on both sides over medium heat for 3-4 minutes until golden brown.
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