Baked Quark Patties with Dill

Ingredients

• 2 (100 g) large eggs
• 3/4 cup (200 g) quark or farmer cheese
• 3 1/2 tbsp (20 g) Parmesan, grated
• 3/4 tsp (4 g) Dijon mustard
• 2 tsp (10 ml) lemon juice
• 1 cup (30 g) spinach
• 1 1/2 tbsp (6 g) dill, chopped
• 1/4 tsp (1 g) cracked black pepper
• 1/4 cup (15 g) panko breadcrumbs
• 3/4 tsp (4 ml) extra-virgin olive oil

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Method

1. Boil one egg eight minutes and cool it under the tap. Heat the oven to 400°F (200°C) and line a small baking sheet. Press the quark through a sieve so it goes smooth; drain a wet tub quark ten minutes first.
2. Grate the boiled egg into it, beat in the second egg raw, then add the Parmesan, mustard, lemon juice, the spinach chopped small, the dill and the pepper. Add a tablespoon of the panko and work it together until it holds a thumbprint.
3. Shape eight patties 1/2 inch (1 cm) thick, press them into the panko on both sides, brush with the oil and bake 20 minutes, turning once, until set and golden at the edges.