Peel and coarsely grate the beetroot. Finely chop the onion and mix both with a little lemon juice.
Stir the eggs together with the gluten-free oats. Fold in the beetroot and onion, season with salt and pepper and leave the mixture to swell briefly.
Gently heat olive oil or ghee in a frying pan. Shape the mixture into small fritters and add them to the pan in batches.
Cook the fritters over a medium heat until golden brown on both sides. Then leave them to rest briefly so they firm up a little.
Stir the low-fat quark until smooth and finely snip the chives. Season the herb quark with the chives, salt, pepper and a little lemon juice.
Serve the warm beetroot fritters with the herb quark.
Good to know
These fritters are simple, hearty and nicely suited to everyday cooking. The earthy sweetness of the beetroot meets a fresh, creamy dollop on top.
Swaps
Low-fat quark → skyr (similar protein content, often a little milder in flavour); gluten-free oats → buckwheat flakes (naturally gluten-free, provide fibre); chives → parsley (also adds vitamin K); olive oil → ghee (heat-stable).
Allergens
Contains egg, milk and oats – use oats labelled gluten-free, as other oats contain gluten. Usually suits children well if the fritters are cooked until soft; fine in pregnancy as long as the eggs are cooked right through and the quark is made from pasteurised organic milk.
