Vegetable Pancakes with Herbed Quark Topping

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Vegetable Pancakes with Herbed Quark Topping
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
4
150 milliliters
lukewarm Milk
2
Carrots (finely grated)
1
white Onion (finely chopped)
5
day-old kaiser rolls
2
Scallions (finely diced)
1
Carrot (finely diced)
250 grams
100 grams
2 tablespoons
Olive oil (cold pressed)
4 tablespoons
mixed chopped Fresh herbs (Parsley; Basil; lemon balm; cress)
Nutmeg (freshly grated)
2 centimeters
Ginger root (freshly grated)
2 teaspoons
Lemon peel (freshly grated)

Preparation steps

1.

Remove the crust from the rolls and thinly slice the rolls. Place in a bowl with the warm milk and let stand 10 minutes. Lightly beat the eggs. Squeeze the soaked bread with your hands and knead with the eggs, the grated carrots and the onion. Season well with salt and pepper.

2.

Heat 4-5 tablespoons oil in a nonstick skillet. Working in batches, drop the bread mixture by tablespoonfuls into the pan and flatten slightly. Cook until golden brown on one side. Then turn and saute until the other side is golden brown. Drain on paper towels and repeat until all of the bread mixture is used up.

3.

Stir together the cream, quark, olive oil and the herbs. Stir in the ginger and lemon zest and season with salt and nutmeg.

4.

Top the patties with scallions and carrot cubes, and serve with the cream mixture. If desired, serve with an arugula and tomato salad.