Quark Potato Patties with Blackberry Compote

Ingredients

• 4 tbsp blackberry syrup
• 80 ml water
• 1 tsp Cornstarch
• 500 g blackberries
• 500 g waxy potatoes
• 150 g Low-Fat Quark
• 60 g flour
• 1 egg (size M)
• 40 g sugar
• 1 packet vanilla sugar
• 1 tsp cinnamon
• 4 tbsp oil
• 2 tbsp butter
• Lemon balm (for garnish)

Instructions

1. 1.

   Bring blackberry syrup and 60 ml water to a boil. Whisk cornstarch with remaining water and stir into the syrup; bring to a boil again. Rinse blackberries, add them, and simmer gently for 1 minute. Let the compote cool.

2. 2.

   Cook potatoes with skins on for 20-25 minutes. Drain quark through a sieve and press in kitchen paper. Drain potatoes and peel. Pass potatoes through a potato ricer and let cool slightly.

3. 3.

   Combine potatoes with flour, egg, quark, sugar, vanilla sugar, and cinnamon to form a smooth dough.

4. 4.

   Shape small patties (about 6 cm diameter) from the dough using lightly floured hands. Heat oil and butter in a non-stick pan and fry the patties until golden brown on both sides. Serve with compote and garnish with lemon balm.