Saxon Quark Balls

Ingredients

• 700 g starchy potatoes
• 0.5 Vanilla pod
• 0.5 Organic lemon
• 250 g low-fat quark
• 50 g raw cane sugar
• 2 tbsp raisins
• 150 g spelt whole‑grain flour
• 1 egg
• Salt
• 2 Apples
• 20 g Ginger
• 20 g butter
• 0.25 tsp cinnamon powder
• 1 tbsp honey

Instructions

1. 1.

   For the quark balls, peel, wash and cut potatoes into small pieces; boil in water for about 15 minutes over medium heat until tender. Drain and cool for 10 minutes.

2. 2.

   Meanwhile split vanilla pod lengthwise and scrape out the seeds with a knife. Rinse one half of the lemon hot and dry‑rub it; grate the zest finely.

3. 3.

   Press the cooled potatoes through a potato masher into a bowl. Add vanilla seeds, lemon zest, quark, sugar, raisins, flour, egg and a pinch of salt; knead into a smooth dough, adding more flour if too wet. Shape 12 small patties from the dough.

4. 4.

   Wash, peel, core and chop apples. Peel and mince ginger. Melt 1 tsp butter in a saucepan and add apples, ginger and cinnamon. Sauté for 2–3 minutes over medium heat. Drizzle with honey and caramelise. Add 100 ml water and simmer until soft about 7 minutes; puree finely.

5. 5.

   Meanwhile fry the quark balls one at a time. Heat 1 tsp butter in a pan. Fry 4 balls, turning each side for about 3–4 minutes over medium heat until golden brown; repeat with remaining balls. Serve quark balls with apple sauce.