Filled Buffers
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g quark
- 1 pinch (s) caraway powder
- 1 pinch (s) cayenne pepper
- salt and pepper
- 1 shallot (s)
- 1 clove garlic
- 1 bunch chives
- 500 g potato (s), mainly waxy
- 1 small egg (s)
- 0.5 tablespoon ½ flour
- Clarified butter, for frying
Print Recipe
Pin Recipe Instructions
- Season the quark with the spices to taste. Peel shallot and garlic and cut into small cubes. Rinse the chives and cut into rolls. Stir everything into the quark.
- Peel, wash and finely grate the potatoes. Mix with egg, flour, salt and pepper. Heat 3 tablespoons of clarified butter in a pan, add 3-4 tablespoons of potato dough and spread to form a large buffer. Fry for 5 minutes on each side. Cover half of the pancakes with quark, fold over the other side and serve immediately.
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