Green Pea Patties with Egg, Goat Cheese and Red Onions

Ingredients

• 3 red onions
• 2 tsp butter (10 g)
• 2 tsp Red wine vinegar
• 450 g frozen peas (thawed)
• 50 g low‑fat quark
• 5 eggs
• 50 g rice flour
• 1 Shallot
• 0.5 bunch mint (10 g)
• Salt
• Pepper
• 2 tbsp olive oil
• 0.5 bunch watercress (40 g)
• 100 g goat fresh cheese (45% fat in cream)
• 50 g Yogurt (3.5% fat)
• 1 tbsp black sesame seeds (10 g)
• 5 g red daikon cress (1 handful)

Instructions

1. 1.

   Peel the onions and slice them into strips. Heat butter in a pan. Add the onions and sauté for 2 minutes over medium heat until translucent. Deglaze with vinegar and set aside until serving.

2. 2.

   For the patties, puree the thawed peas in a food processor or with an immersion blender. Mix the puree with quark, one egg, and rice flour. Peel and dice the shallot; wash, dry, and chop the mint leaves. Add both to the pea mixture and season with salt and pepper.

3. 3.

   Bake a total of 12 small pea patties. Heat some olive oil in a pan for each batch. Drop 4 spoonfuls of batter into the pan and fry over medium heat for 3–4 minutes per side. Repeat with the remaining batter. Keep finished patties warm in an oven set to 80 °C.

4. 4.

   Meanwhile, boil the remaining eggs until soft‑hard (about 7 minutes), cool them, peel, and halve them. Wash, dry, and tear the leftover mint and watercress leaves. Arrange the pea patties with onions and eggs on plates.

5. 5.

   Sprinkle the mint and watercress over the dish. Mix goat cheese with yogurt and spoon onto the salad, then dust with black sesame seeds and garnish with cress.