Potato‑Mushroom Patties with Radish Quark

Ingredients

• 600 g waxy potatoes
• Salt
• 100 g radishes
• 1 bunch chives
• 200 g low‑fat quark
• 200 g yogurt (1.5 % fat)
• Pepper
• 250 g Mushrooms
• 80 g Gruyère cheese (1 block)
• 2 Eggs
• 20 g flour (1 tbsp)
• 2 tbsp Rapeseed oil

Instructions

1. 1.

   Cook potatoes in salted water for about 25 minutes.

2. 2.

   Meanwhile, peel, wash and finely chop the radishes. Wash the chives, shake dry and cut into rings. Mix radishes with quark, yogurt and 1 Tbsp chives; season with salt and pepper.

3. 3.

   Clean and roughly chop the mushrooms. Peel the potatoes and grate them coarsely. Grate the cheese.

4. 4.

   Combine potatoes, mushrooms, cheese, remaining chives, eggs and flour; knead and season with salt and pepper.

5. 5.

   Heat oil in a pan. Fry portions of 12–16 patties over medium to low heat for 3–4 minutes each side. Keep finished patties warm in a preheated oven at 80 °C (fan‑forced 60 °C; gas: lowest setting).

6. 6.

   Serve the potato‑mushroom patties with the radish quark on four plates.