with Tomato Sauce
|Saturated Fat Acids||0.9 g|
|Sugar added||0 g|
|Bread exchange unit||2|
Mix quark and mineral water in a bowl until smooth.
Rinse and drain the tomatoes, cut into quarters, cut out stem ends and remove the seeds.
Finely chop tomato pulp and stir into the quark. Season with salt and pepper. Peel zucchini and potatoes.
Grate zucchini and potatoes on a box grater. Squeeze portions firmly, collecting liquid in a bowl. Let stand until the potato starch settles to the bottom, 1-2 minutes. Pour off liquid and mix starch with the grated vegetables.
Heat oil in a large non-stick pan. Season vegetables with salt and pepper. Use a tablespoon to scoop grated vegetables into pan, making 6 small rosti. Slghtly flatten in the pan with a spatula. Cook over medium heat until crispy, about 3 minutes on each side.
Meanwhile, rinse chives, shake dry and cut into thin rings. Serve rosti with quark mixture and chives.