Summary

Ingredients

• 150 g reen spelled, coarsely round
• 0.5 liter ½ water
• 2 teaspoons vegetable stock, instant
• 1 bay leaf
• 100 g leek
• 1 onion (s)
• 1 egg (s)
• 3 tablespoon breadcrumbs
• 50 g cheese, rated
• salt
• pepper
• curry
• Breadcrumbs, for turning the patties
• Butter / margarine for frying

For the dip:

• 200 g quark
• 100 g sour cream
• 100 g cream cheese with herbs
• possibly milk
• 1 packet herbs, frozen
• salt
• pepper
• some lemon juice
• some sugar

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Instructions

1. For the patties:
2. Bring the water with the vegetable stock and the bay leaf to a boil. Stir in green spelled and swell for about 20 minutes and then let cool down a little.
3. In the meantime, cut the leek into very fine rings and finely dice the onions. The vegetables with the egg, the 3 tablespoon. Mix breadcrumbs and cheese with the cooled greens and season well with salt, pepper and curry. Then shape the meatballs, turn them in the breadcrumbs and fry them in the hot fat on both sides over medium heat until golden brown.
4. For the herbal dip:
5. Put the quark, sour cream, cream cheese and possibly milk in a bowl and stir until smooth.
6. Add herbs and season with salt, pepper, lemon juice and sugar.
7. Baked potatoes go well with this!