Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg potato (s), waxy
- 1 onion (s)
- 2 egg (s)
- 2 tablespoon flour
- 0.5 teaspoon ½ vegetable stock, grained
- salt and pepper
- nutmeg
- 10 tablespoon oil
- 400 g quark
- 100 g cream
- 2 tablespoon lemon juice
- 1 garlic clove (s), pressed through
- 1 bunch chives, chopped
- 3 tablespoon dill, chopped
- 2 tablespoon chervil, chopped
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash, peel and grate the potatoes and squeeze them well with a cloth. Peel the onions and finely dice them. Add eggs, diced onions, flour, bouillon, pepper and nutmeg to the potatoes and mix well.
- Heat 2-3 tablespoons of oil per pan insert. Fry 3 buffers per side for approx. 3 minutes until golden.
- For the herb quark, stir together the quark, cream, lemon juice, garlic and herbs. Season to taste with salt and pepper.
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