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🍽️ Crispy Vegetable Rösti with Tomato Quark

180 kcal · 30 min · 4 servings

Ingredients

• 80 g Low-fat quark
• 6 tbsp Mineral water (with carbonation)
• 6 Cherry tomatoes
• Salt
• Pepper
• 150 g Zucchini (1 Zucchini)
• 300 g large potatoes (mainly waxy; 2 large potatoes)
• 1 tbsp Olive oil
• 1 bunch Chives

Instructions

1. 1. Whisk the quark and mineral water in a bowl until smooth.
2. 2. Wash the tomatoes and cut them into quarters.
3. 3. Remove the hard stem ends and seeds from the tomato quarters.
4. 4. Finely dice the tomato flesh and stir it into the quark.
5. 5. Season the tomato quark mixture with salt and pepper to taste.
6. 6. Wash the zucchini and prepare it for cooking.
7. 7. Peel the potatoes and wash them thoroughly.
8. 8. Grate the zucchini and potatoes finely using a box grater.
9. 9. Squeeze the grated vegetable portions firmly by hand to remove excess liquid.
10. 10. Catch the released liquid in a separate bowl.
11. 11. Let the liquid stand for one to two minutes so that the potato starch settles at the bottom.
12. 12. Carefully pour off the clear liquid.
13. 13. Lift the settled starch from the bottom and mix it into the grated vegetables.
14. 14. Heat some oil in a large non-stick pan lightly.
15. 15. Season the grated vegetable mixture with salt and pepper.
16. 16. Take about one tablespoon of the vegetable mixture for each small rösti.
17. 17. Place the portions into the hot pan.
18. 18. Press the rösti flat lightly with a spatula.
19. 19. Fry the rösti until crispy on each side for about three minutes over medium heat.
20. 20. Wash the chives and shake them dry.
21. 21. Cut the chives into small rings.
22. 22. Plate the warm vegetable rösti.
23. 23. Top with the tomato quark and fresh chives.

Nutrition per serving

• kcal: 180
• Protein: 9 g · Fett/Fat: 5 g · Carbs: 21 g