Potato Meatballs with Curd Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), floury cookin
- 250 g quark, lean
- 4 tablespoons milk
- 6 tablespoon mayonnaise (salad mayonnaise)
- some sugar
- salt and pepper
- 1 bunch chives
- 2 carrot (s)
- 1 small Can corn
- 125 g flour
- 1 egg (s)
- 2 tablespoon sesame seeds
- 2 tablespoons oil
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook them in salted water. In the meantime, stir together the quark, milk and mayonnaise until smooth. Season to taste with salt, pepper and sugar. Wash the chives, cut into fine rolls and stir into the quark.
- Press the potatoes through a potato press while they are still hot or pound them very finely. Clean and roughly grate the carrots, drain the corn. Wash and finely chop the parsley. Add everything to the potato mixture, also add the flour and egg, season with salt and pepper and knead. Shape the potato mixture into 8 meatballs, roll them in sesame seeds and fry them on both sides in hot oil in a pan.
- Serve with the quark. A fresh, crunchy leaf salad tastes best with it.
- If you want to save calories, leave out the mayonnaise in the quark.
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