
Wild garlic and quark patties
Recipe of the region Tölzer Land
Ingredients for the patties
1 handful of wild garlic (freshly harvested and washed)
100 g spicy mountain cheese
50 g diced bread
approx. 2 tablespoons of lukewarm milk
¼ medium onion
5 tbsp warm butter
400 g dry quark
breadcrumbs
2 egg yolks
sweet paprika, chilli powder, salt, pepper
clarified butter
Preparation of the patties
Puree the wild garlic or chop finely. Place the diced toast in a bowl and let it soak up the milk. Add the butter, egg yolk, mountain cheese, wild garlic and quark and mix. If the quark is too wet, simply squeeze it out in a dish towel. Finely dice the onion, sauté briefly in a pan and add to the mixture. Carefully season with salt, pepper, chilli and paprika to taste and mix the mixture well again. Remember that the spices need a little time to develop their flavour.
Now cover the bowl with a cloth and let it rest for about 20 minutes. Now mix the dough again and check whether the mixture is firm enough to form nice-looking planters. If not, simply mix in a few breadcrumbs and let it rest again.
Form nice-looking small planters, roll them in breadcrumbs and fry them in hot clarified butter until they have a nice golden-yellow colour.
Recipe from the innkeeper Reutberg
Recipe of the region Tölzer Land »

Dandelion salad
Ingredients
200 g dandelions (tender leaves), 1 clove of garlic, 3 tablespoons of oil, 1 pinch of salt, 1 tablespoon of lemon juice or wine vinegar, 1 tablespoon of chopped parsley, chopped chives.
Preparation
Clean the dandelion leaves by placing them in salted water for a short time. Rub a bowl out with the garlic clove. Mix the oil, salt and lemon juice or vinegar with the herbs to make a sauce, then add the dandelion leaves. Prepare the dish about 30 minutes before eating so that the leaves become a little more tender.
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