Filled Potato Rounds

Ingredients

• 600 g floury potatoes
• Salt
• 250 g champignons
• 1 onion
• 50 g butter
• 10 g parsley (0.5 bunch)
• Pepper
• 125 g low-fat quark
• 1 egg
• 50 g whole grain semolina
• 150 g spelt whole grain flour
• nutmeg

Instructions

1. 1.

   Peel, wash, and cook the potatoes in boiling salted water for about 30 minutes.

2. 2.

   Meanwhile, clean the mushrooms and slice them. Peel and finely dice the onion. Heat 1 tbsp of butter in a pan. Add the onion and sauté for 3 minutes over medium heat. Add the mushrooms and continue to sauté until the liquid has evaporated. Remove from heat. Wash, dry, and chop the parsley. Add the parsley to the mushrooms. Season with salt and pepper.

3. 3.

   Drain the potatoes, let them steam, and press them through a potato ricer. Drain the quark well. Mix the potatoes, quark, egg, semolina, and flour. Season with salt and nutmeg.

4. 4.

   Shape the dough into a log on a work surface. Cut 16-24 slices and shape each into an oval. Place a portion of the filling in the center of half the ovals and place a second piece of dough on top. Press well and fry in a hot pan in portions with the remaining butter until golden brown on both sides. Serve warm.