Carrot Cookies

Drain the curd in a sieve. Sauté onion in heated oil until translucent, add garlic and carrots and continue to sauté for 5 minutes. Cool down a bit. Add kitchen herbs, pumpkin seeds, curd cheese, egg, oatmeal, spices and honey (or other sweetener) if desired. Prepare into a moist dough. Allow quantity to swell for 5 minutes. Form small cookies with wet hands (diameter approx. 6 cm). Heat butter and fry the cookies on both sides for 3 min. at medium heat.

Serve with roast potatoes and peas and cream vegetables, or leaf salad.

Freeze well. To bake them up, either fry them briefly in a frying pan with a little fat or warm them up on the bun attachment of the toaster.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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