Buckwheat patties with fresh herb quark

Buckwheat patties with fresh herb quark: a savoury recipe with buckwheat, carrot, onion, parsley and quark for simple everyday cooking.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 15 min
• Total time: 35 min
• Calories: 350 kcal per serving
• Protein: 25 g
• Fat: 10 g
• Carbs: 45 g

Ingredients

• 150 g buckwheat
• 1 carrot
• 1 onion
• 1 egg
• 2 tbsp rolled oats
• 250 g low-fat quark
• 1 tbsp olive oil
• 1 bunch of parsley

Method

You’ll need: frying pan · saucepan · mixing bowl · sieve · grater

1. Cook the buckwheat in salted water until tender, drain and let the steam escape briefly so the mixture binds better later.
2. Finely grate the carrot and onion and mix with the buckwheat, egg and oats in a bowl. Season with salt and pepper and knead everything well.
3. Leave the mixture to stand briefly so the oats absorb moisture. Then shape even patties with damp hands.
4. Heat the olive oil in a frying pan and fry the patties over a medium heat on both sides until golden brown and crisp on the outside.
5. Stir the low-fat quark with a small splash of sparkling water until smooth and fold in the chopped parsley. Season to taste with salt and pepper.
6. Serve the buckwheat patties warm with the fresh herb quark.

Good to know

This is the kind of meal I especially like on long days: uncomplicated, satisfying and fresh. Golden brown outside, juicy inside, with a cool herb quark alongside.

Swaps

Low-fat quark → Greek yoghurt (a little more fat, often creamier) | Rolled oats → fine spelt flakes (similar fibre content) | Parsley → chives (milder, also provides plant compounds) | Olive oil → ghee (heat-stable for frying)

Allergens

Contains egg and milk. The oats contain gluten unless they are certified gluten-free. Usually good for children; during pregnancy, fry the patties well when using fresh egg and keep the quark chilled. Contains: gluten (oats).