Quarkbratlinge

Ingredients

• 1 Semmel (Dinkel)
• 40 g grated Emmentaler
• 1 sprig fresh tarragon
• 200 g quark
• 50 g sour cream
• 2 tbsp liquid sour cream (butter)
• 2 tbsp spelt flour
• iodized salt
• 1 tsp ginger powder
• 250 g yellow tomatoes
• 100 ml Vegetable broth
• 1 tsp sunflower oil

Instructions

1. 1.

   Cut the spelt bread into small cubes. Grate the cheese. Wash, dry, and finely chop the tarragon leaves. Mix quark with sour cream, bread cubes, liquid butter, grated cheese, spelt flour, and tarragon. Season the quark mixture with iodized salt and a little ginger powder and let rest for 20 minutes.

2. 2.

   Meanwhile wash the yellow tomatoes, quarter them, and remove the stems. Blend the tomato quarters with vegetable broth in a blender, transfer to a pot, and simmer gently over medium heat for 10 minutes, stirring occasionally. Season the sauce with iodized salt and a touch of ginger powder.

3. 3.

   Shape small patties from the quark mixture by hand. Heat sunflower oil in a non‑stick pan. Fry the quark patties about 5 minutes per side until golden brown, plate them, and serve with the yellow tomato sauce.