Curd cheese patties with roasted peppers and sun-dried tomatoes
Ingredients for 4 persons
700 g floury potatoes
2 cups curd from sheep´s milk, 150 g each
2 garlic cloves
7 tbsp rapeseed oil (from the roasted vegetables)
2 tbsp parsley leaves
1 bunch of chives
50 g breadcrumbs
1 cup of roasted peppers, 180 g
1 cup of Pomodori Secchi (sun-dried tomatoes), 180 g
2 tsp of thyme leaves
2 pinches granulated sugar
2 tbsp balsamic vinegar
1 tbsp rapeseed oil (from the roasted vegetables)
Cook potatoes for approx. 20 minutes until soft. Drain, leave to cool and peel. Push through a potato press into a bowl or mash with a potato masher. Then add the curd from sheep´s milk.
Peel and finely chop onion and garlic. Heat 1 tbsp oil in a frying pan, add onions and garlic and sauté until translucent. Add half of the sautéed onions and garlic to the curd cheese mixture and keep the other half warm. Roughly chop 1 tbsp of parsley. Finely chop chives. Add half of the chives and the chopped parsley to the curd cheese mixture. Add eggs, breadcrumbs, salt and pepper and knead until fully blended. Make 8 patties from the mixture.
Pre-heat the oven to 80°C (top/bottom heat, 60°C fan). Heat 3 tbsp of oil in a frying pan and fry the patties in the oil over a medium heat for approx. 8 minutes on both sides until golden brown. Place on kitchen paper to remove any excess oil. Then transfer patties to a baking tray and keep warm on the middle shelf of the oven.
Remove roasted peppers and Pomodori Secchi from the oil and cut into approx. 2 cm pieces. Briefly warm in a pan and mix in the chopped thyme.
Combine the remaining onion mixture with sugar, a little salt, pepper and vinegar, oil and the warmed vegetables.
Arrange curd cheese patties and vegetables on plates. Sprinkle with the remaining parsley (1 tbsp) and chives and serve.
Preparation time: approx. 60 minutes
Cooking time: approx. 20 minutes
Level of difficulty: easy