Gluten-free amaranth patties with low-fat quark

Gluten-free amaranth patties with low-fat quark: a savoury recipe with amaranth, egg, chives and quark – simply pan-fried and easy for every day.

At a glance

• Serves 2
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 420 kcal per serving
• Protein: 26 g
• Fat: 15 g
• Carbs: 48 g

Ingredients

• 150 g amaranth
• 2 organic eggs
• 250 g low-fat quark
• 2 tbsp olive oil
• 1 bunch of chives

Method

You’ll need: frying pan · saucepan · chopping board · knife

1. Cook the amaranth in water until done and leave it to cool completely.
2. Finely chop the chives and stir some of them into the low-fat quark.
3. Mix the cooled amaranth with the eggs and the remaining chives into a mixture you can shape.
4. Heat the olive oil in a frying pan and shape the amaranth mixture into flat patties.
5. Fry the patties on both sides until golden brown and slightly crispy on the outside.
6. Serve the amaranth patties warm with the chive quark.

Good to know

These patties are pleasantly uncomplicated and still special. Golden brown outside, soft inside, with a fresh dip on the side – just my thing.

Swaps

Low-fat quark → skyr (similar protein content, slightly firmer) | eggs → linseed egg (ground linseed mixed with water: a plant-based alternative that adds fibre, binds a little differently) | chives → parsley (more vitamin C and folate) | olive oil → ghee (stable at high heat, aromatic)

Allergens

Contains egg and milk. Amaranth is gluten-free, but processed products may contain traces depending on the manufacturer. Usually suitable for children; during pregnancy, fry the patties through well with fresh eggs and keep the low-fat quark well chilled.