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Knusperküchlein mit Minzquark

Crispy puffer with mint quark

How many pieces do you want to make?
4

Savory crispy puffers with vegetables, nuts, and spicy cumin. Served with fresh mint quark—perfect as a snack, appetizer, or light dinner.

#gluten-free

Ingredients

    For the dough:

  • 100 g carrots
  • 100 g zucchini
  • 0.5 bell pepper 0.5 bell pepper
  • 100 g low-fat curd cheese 100 g low-fat curd cheese
  • 3 eggs (size M)
  • 80 g KOMEKO KNUSPERLUST
  • 0.5 tsp ground cumin
  • 150 g trail mix
  • 3 tbsp oil
  • chili flakes chili flakes
  • For the dip:

  • 150 g low-fat curd cheese
  • 150 g yogurt
  • 3 sprigs of fresh mint
  • some salt some salt

Preparation

  1. Prepare vegetables
    Peel the carrots and coarsely grate them with the zucchini.
  2. Mix the dough
    Stir in the quark with eggs, KOMEKO KNUSPERLUST, a pinch of salt and cumin until smooth. Fold in the trail mix (chop any larger nuts slightly), grated zucchini, and grated carrots.
  3. Fry cakes
    Heat the oil in a large nonstick pan. Use a tablespoon to measure out small portions and fry the cakes for 3-4 minutes on each side until golden brown. Serve sprinkled with chili flakes.
  4. Prepare mint dip
    Mix the quark with the yogurt until smooth, season with salt and sliced mint leaves, and serve. Enjoy!
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