Summary

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

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Instructions

1. 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.
2. Heat 2-3 tablespoons of oil per pan insert. Fry 3 buffers per side for approx. 3 minutes until golden.
3. For the herb quark, stir together the quark, cream, lemon juice, garlic and herbs. Season to taste with salt and pepper.