Baguette with Vegetable Patties

Ingredients

• 100 g bread (leftover)
• 1 green bell pepper
• 1 small zucchini
• 1 can corn (285 g drained weight)
• spring onions
• 2 Eggs
• Salt
• Pepper
• nutmeg
• paprika powder
• 100 g low-fat quark
• 30 g breadcrumbs (2 tbsp)
• 1 tbsp Rapeseed Oil
• 200 g baguette (1 loaf)
• 2 Tomatoes
• 8 lettuce leaves
• 40 g ketchup (4 tsp)

Instructions

1. 1.

   Cut bread into small cubes. Wash, trim and dice bell pepper and zucchini into very small pieces. Rinse corn in a sieve and drain well. Wash spring onions, shake dry and cut into rings.

2. 2.

   Whisk eggs with salt, pepper, freshly grated nutmeg and paprika powder. Pour over the bread and let sit 5–10 minutes to absorb liquid. Fold in quark, vegetables and spring onions. Add breadcrumbs, mix through and let rest another 5 minutes. Shape the dough into 8 small patties.

3. 3.

   Heat oil in a non-stick pan. Fry patties over medium heat for about 8 minutes until golden brown on both sides.

4. 4.

   Meanwhile cut baguette into four equal pieces, split open and unfold. Wash tomatoes, pat dry and slice.

5. 5.

   Wash lettuce, trim and shake dry; place two leaves on each baguette piece. Add two patties, spread a teaspoon of ketchup on each, top with tomato slices. Fold together and serve.