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  • Bärlauchtopfenpflanzerl © Kurt und Heidi Klingeisen

    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 »

    Bärlauchtopfenpflanzerl © Kurt und Heidi Klingeisen

    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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