Russian quark syrniki with yogurt and berries

Ingredients

For 1 serving

• Quark180 g
• Eggs1
• Whole wheat flour25 g
• Vanilla extract1 teaspoon
• Sunflower oil1 teaspoon
• Plain nonfat yogurt50 g
• Blueberries60 g
• Honey1 teaspoon

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. If the quark is very wet, let it drain in a sieve for a few minutes; then put it in a bowl with the egg and vanilla and mix with a fork until creamy.
2. Add almost all the wholemeal flour, keeping back a spoonful, and mix to a soft dough you can shape with damp hands.
3. Dust a plate with the remaining flour, shape 4 discs about 1.5 cm thick and coat them in the flour on both sides.
4. Heat the sunflower oil in a non-stick frying pan over a medium heat and cook the syrniki for 3 minutes per side, until golden and firm; lower the heat after turning if they darken too fast.
5. Meanwhile, rinse and dry the blueberries.
6. Serve the syrniki hot with the yoghurt, blueberries and a drizzle of honey.