Summary

Ingredients

• 500 g potato (s), floury cookin
• 200 g low-fat quark
• 300 g cream quark, 40%
• salt and pepper
• sugar
• 1 small bunch chives
• 250 g cherry tomato (s)
• 1 small onion (s)
• 3 tablespoon balsamic vinegar, white
• 6 tablespoon oil
• 1 egg yolk
• 3 tablespoon, heaped flour
• Nutmeg, grated

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Instructions

1. Peel and dice the potatoes and cook them in salted water.
2. Stir the cream quark until smooth, season well with salt and pepper. Wash the chives, shake dry and cut into rolls. Fold the chives - except for 1 tablespoon - into the cream quark.
3. Halve the tomatoes, finely dice the onion. Season the vinegar with salt, pepper and sugar, fold in 2 tablespoons of oil. Stir in the remaining chives and mix with the tomatoes.
4. Drain the potatoes, press twice through the potato press into a bowl and let cool down a little. Add egg yolk, 200 g low-fat quark and flour, stir well, season with salt, pepper and nutmeg.
5. Heat the remaining oil in portions in a pan. Shape the potato dough into balls with wet hands and press them flat. Fry until golden brown over medium heat and serve on two plates with chives quark and tomato salad.