Curdplentils with tomato salsa

Name: Curdplentils with tomato salsa
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Potatoes; 6 Tomatoes; 2 red onions; 1 Organic Lime; 7-10 Tbsp salt and pepper; 7-10 Tbsp Sugar; 3-4 Tbsp Oil; 1/2 bunch Parsley; 7-10 Tbsp and chives; 500 g Edible quark (20 %); 150 g Whole milk yoghurt; 1 Egg (Gr. M); 3 heaped Tbsp Flour

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Potatoes
6 Tomatoes
2 red onions
1 Organic Lime
7-10 Tbsp salt and pepper
7-10 Tbsp Sugar
3-4 Tbsp Oil
1/2 bunch Parsley
7-10 Tbsp and chives
500 g Edible quark (20 %)
150 g Whole milk yoghurt
1 Egg (Gr. M)
3 heaped Tbsp Flour

Directions

1
Cook the potatoes in boiling water for about 25 minutes.
2
In the meantime, wash and seed the tomatoes for the salsa and cut them into small cubes. Peel and finely dice the onions. Wash the lime hot, dry and grate half of the peel. Squeeze the lime.
3
Mix lime juice, lime zest, salt, pepper and 1 pinch of sugar, fold in olive oil. Stir in tomatoes and onions.
4
For the herb curd, wash the herbs and shake dry. Chop the parsley, cut the chives into fine rolls. Stir 350 g quark and yoghurt until smooth. Stir in the herbs. Season with salt and pepper.
5
For the lentils, drain the potatoes, rinse with cold water, peel them and press them through a potato press while still hot. Let them cool down a little. Then add egg, flour and 150 g quark and mix everything to a smooth dough.
6
Season with salt and pepper.
7
Heat 2-3 tablespoons of oil in a large frying pan. Place 1-2 tbsp. of potato dough in the pan as lentils and fry over medium heat for 2-3 minutes on each side until golden brown. Serve with salsa and herb quark.