Ingredients:
For the quark:
1 each red and yellow pepper
1/2 bunch of chives
Tarragon
Parsley
750 g quark, 20% fat
150 ml milk
1/2 teaspoon sweet paprika powder
1/4 teaspoon hot paprika powder
Salt
black pepper
For the buffers:
1 kg potatoes
2 eggs
1/2 bunch of fresh chives
1 tablespoon chopped tarragon
1 tablespoon chopped parsley
1/2 teaspoon salt
black pepper
100 g butter
4 tablespoons olive oil
Preparation:
Wash the peppers and halve them, remove the seeds and white partitions and dice the fruit halves. Wash the chives and cut into small rolls.
Mix the quark and milk in a bowl until smooth. Mix in the chives, tarragon, parsley, diced peppers and paprika powder and season everything with salt and pepper.
Peel the potatoes, grate them coarsely and squeeze out the water.
Mix the grated potatoes, eggs, herbs, pepper and salt together well in another bowl.
Heat half of the butter with 2 tablespoons of oil in a pan. For each buffer, spread 2 heaping tablespoons of batter into the pan and bake until golden brown, about 5 minutes on each side. Place on kitchen paper and let drain briefly. Change the fat halfway through the dough.
Serve the potato pancakes with the spicy quark. The herb potato pancakes with paprika quark are ready.
Enjoy your meal!