Quark-Bulgur Patties

Ingredients

• 150 g bulgur
• 400 g kale
• Salt
• 150 g peas (frozen)
• 5 g Basil (1 handful)
• 2 Eggs
• 250 g low-fat quark
• Pepper
• 100 g whole-grain breadcrumbs
• 3 tsp rapeseed oil
• Fleur de sel
• 100 g ripe avocado (0.5 ripe avocados)','3 sprigs dill','300 g soy yogurt alternative','1 tbsp lime juice','cayenne pepper

Instructions

1. 1.

   Cook bulgur in 300 ml boiling water over medium heat for about 10 minutes, then drain and let cool.

2. 2.

   Meanwhile, clean the kale, remove inner ribs, wash and cut into small pieces. Cook kale with peas in salted boiling water for about 5 minutes. Drain, rinse with cold water, and let drain. Roughly blend kale and peas with a mixer.

3. 3.

   Wash basil, pat dry, pluck leaves, set aside some for garnish, finely chop the rest.

4. 4.

   Mix bulgur with eggs, quark, kale-pea mix, basil, salt, pepper, and breadcrumbs well. With damp hands form 16–20 patties. Heat a little oil in a pan and fry patties one by one on both sides for about 5 minutes each at medium heat. Sprinkle patties with Fleur de Sel.

5. 5.

   Meanwhile, peel avocado halves, remove the pit, and dice the flesh. Wash dill and pat dry. Blend avocado, dill, soy yogurt alternative, and lime juice with an immersion blender until smooth. Season dip with salt and cayenne pepper and serve with patties. Sprinkle reserved basil leaves on top.