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🍽️ Crispy Carrot-Couscous Patties with Fresh Avocado-Cucumber Dip

410 kcal · 30 min · 4 servings

Ingredients

• vegetable broth 300 ml
• couscous 250 g
• carrots 2 pcs
• parsley, fresh 15 g
• sesame, white 10 g
• eggs 2 pcs
• wheat flour, type 405 2 tbsp
• salt 1 tbsp
• pepper, black ground 0.5 tsp
• oil 3 tbsp
• salad cucumbers 1 pcs
• avocado 1 pcs
• chicory 220 g
• lemons 1 pcs
• quark 20% fat in rem. 150 g
• honey 1.5 tbsp
• mustard 1 tbsp

Instructions

1. 1. Heat vegetable broth in a pot over medium heat.
2. 2. Add the couscous to the hot broth.
3. 3. Let the couscous swell covered for about 10 minutes.
4. 4. Peel the carrots and cut off the ends.
5. 5. Grate the carrots finely.
6. 6. Wash the parsley and dry it.
7. 7. Chop the parsley leaves finely.
8. 8. Heat a frying pan over medium heat.
9. 9. Toast the sesame seeds in the dry pan.
10. 10. Add the grated carrots to the pan.
11. 11. Fry the carrots for about 2 minutes.
12. 12. Mix the carrots, sesame, eggs, parsley, flour, and couscous well in a bowl.
13. 13. Season the mixture with salt and pepper.
14. 14. Wet your hands with water.
15. 15. Shape 10 to 12 patties from the mixture.
16. 16. Heat 2 tablespoons of oil in a frying pan.
17. 17. Fry the patties until crispy for about 8 minutes, turning them constantly.
18. 18. Add a little more oil if necessary.
19. 19. Remove the patties from the pan.
20. 20. Let them drain on kitchen paper.
21. 21. Peel the cucumber and dice it.
22. 22. Place the cucumber cubes in a bowl.
23. 23. Halve the avocado and remove the pit.
24. 24. Scoop out the flesh with a spoon.
25. 25. Dice the avocado flesh finely.
26. 26. Add the avocado to the cucumber in the bowl.
27. 27. Halve the lemon.
28. 28. Squeeze the juice from the lemon.
29. 29. Season the avocado-cucumber mixture with 1 to 2 teaspoons of lemon juice.
30. 30. Add salt, pepper, and honey.
31. 31. Mix quark, honey, mustard, and the remaining lemon juice in another bowl.
32. 32. Stir the quark mixture until smooth.
33. 33. Season the dip with salt and pepper.
34. 34. Wash the chicory.
35. 35. Shake the chicory dry.
36. 36. Separate the chicory into individual leaves.
37. 37. Plate the patties and the salsa.
38. 38. Serve the patties with chicory leaves and the honey-mustard dip.

Nutrition per serving

• kcal: 410
• Protein: 14 g · Fett/Fat: 22 g · Carbs: 36 g