Quark Patties with Vegetable Salad

Ingredients

• 2 kohlrabi
• 200 g carrots
• 100 g Sugar snap peas
• Salt
• 100 ml Vegetable broth
• 3 tbsp Lemon juice
• 2 tbsp white wine vinegar
• Pepper
• 1 pinch sugar
• 2 Spring Onions
• 2 sprigs thyme
• 500 g Low-fat quark
• 150 g semolina
• 2 Eggs
• 1 tbsp butter
• 3 tbsp breadcrumbs
• 3 tbsp sunflower oil

Instructions

1. 1.

   Peel kohlrabi and carrots. Slice kohlrabi into 1 cm thick rounds, carrots into 0.5 cm thick and 4 cm long slices. Wash, trim and halve sugar snap peas. Blanch vegetables in boiling salted water until al dente: kohlrabi and carrots about 5 minutes, snap peas 2 minutes; drain, shock in ice water, then transfer to a bowl.

2. 2.

   Heat broth, whisk in lemon juice and vinegar. Season with salt, pepper and sugar. Stir into the vegetables. Cover and let sit for at least 3 hours, stirring occasionally.

3. 3.

   Meanwhile wash and finely chop spring onions. Wash thyme, shake dry, then chop. Mix both with quark, semolina and eggs; season with salt and pepper and let rest for 30 minutes.

4. 4.

   Heat butter in a pan. Shape the quark‑semolina mixture into 12 patties. Coat each patty in breadcrumbs and fry on both sides over medium heat until golden brown, about 4 minutes per side. Mix sunflower oil with the vegetable salad.