Vegan | Vegetarian

4 sprigs parsley

1 bunch of chives

100 g quark (alternatively cottage cheese, 20% fat in dry matter)

2 pinches iodized salt

2 pinches pepper

2 tsp. lemon juice

300 g potatoes

300 g hokkaido pumpkin

2 level tsp. corn starch

1 pinch of ground nutmeg

2 Tbsp. canola oil

20 g pumpkin seeds

150 g whole milk yogurt

100 g Apple sauce

2 pinches of cinnamon

Wash herbs, shake dry. Finely chop parsley. Cut chives into rings. Stir together quark and herbs, season to taste with salt, pepper, and lemon juice.

Peel and wash potatoes. Cut pumpkin into wedges, remove the seeds, and peel. Grate potatoes and pumpkin. Combine potatoes, pumpkin and starch, season with salt, pepper and nutmeg.

Heat oil in a large nonstick pan. Make 4 small hash browns per person out of the potato-pumpkin mixture, fry for 5-7 minutes while flipping. Serve hash browns with quark. Sprinkle pumpkin seeds on quark.

For dessert, layer the yogurt with the apple sauce in glasses and sprinkle with cinnamon.

Extra tip*

A banana is recommended as a supplement or snack.

*(Extra calories for persons with extra high energy requirement - at least 8 hours of continuous standing a day or athletes performing 8 hours of sports per week.)

Energy 496 kcal | Protein 18.4 g | Carbohydrates 56.2 g | Fibre 7.96 g | Fat 20.8 g