Germany By Food Enthusiasts · 6 min read

National Dish Germany: Oberlausitz Quark Patties (Recipe)

Golden pan-fried Oberlausitz quark patties served with apple sauce

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Meet Oberlausitz Quark Patties, a cherished little dish from the picturesque Upper Lusatia region of eastern Germany. These small, golden patties bring together creamy quark, soft potatoes and a whisper of nutmeg to make something humble yet utterly comforting. Equally happy served sweet with a spoonful of apple sauce or savoury alongside a roast, they are the kind of homely treat that has graced German kitchen tables for generations. Bring a taste of Saxon tradition straight to your own stove.

About Oberlausitz Quark Patties

Oberlausitz Quark Patties are a traditional speciality from the scenic Upper Lusatia, prized for their simple preparation and reliance on fresh, everyday ingredients. At their heart sit quark, potatoes and a pinch of nutmeg, which together give these little patties their distinctive character. They can be enjoyed both as a sweet dish with apple sauce or savoury as a side to meat dishes. This versatility and their rich, gentle flavour make the patties a much-loved highlight in many German households.

Ingredients (serves 1–2)

250 g quark
200 g potatoes
1 egg
150 g plain flour
1 tsp nutmeg
Salt to taste
Sugar to taste (for the sweet version)
Clarified butter or oil, for frying

Shopping for the ingredients

To make the perfect Oberlausitz Quark Patties, it is well worth choosing the very best ingredients. Visit your local farmers’ market or supermarket to pick up fresh quark and regional potatoes. Do go for high-quality produce, as the quality of the ingredients has a direct effect on the flavour of the finished dish. It is also worth making sure your spices are fresh, so the aroma of the nutmeg really comes through.

Preparing the dish

Preparing the Oberlausitz Quark Patties is straightforward, but it does take a little time to get everything ready properly. Begin by boiling the potatoes until soft, then leave them to cool completely. This step matters, as it stops the dough from turning too wet. While the potatoes cool, you can have the other ingredients — the quark, egg and flour — measured out and to hand.

Step-by-step instructions

Peel the potatoes and boil them in salted water until soft.
Mash the cooled potatoes and combine them with the quark, egg and flour.
Add the nutmeg and salt, then knead everything together thoroughly.
Shape the dough into small, flat patties.
Heat clarified butter or oil in a frying pan.
Fry the patties on both sides until golden brown.
Leave to cool slightly and serve, optionally with apple sauce.

Gluten-free / lactose-free version

Anyone sensitive to gluten or lactose can still enjoy these Oberlausitz Quark Patties. For a gluten-free version, use rice flour or maize flour in place of wheat flour. When buying quark, look for lactose-free products to take care of that side of things too. The key is to choose your ingredients carefully so the dish remains every bit as satisfying in flavour. The same swaps work nicely for the Eifel Potato Pancakes.

Tips for vegans and vegetarians

For a vegan version of the Oberlausitz Quark Patties, you can swap the quark for a plant-based quark or silken tofu. Instead of the egg, reach for a binding substitute such as flaxseed or chia seeds soaked in water beforehand. These alternatives keep the dough at just the right consistency while keeping the dish entirely plant-based. That way vegetarians, too, can savour this traditional speciality.

More tips and tricks

To make your Oberlausitz Quark Patties even tastier, try folding different herbs or spices into the dough. Parsley or chives can add an interesting savoury note. You might also fry the patties in sunflower oil or rapeseed oil for a lighter result. Just make sure the fat is properly hot before you start, so the patties take on a wonderfully crisp surface.

Adapting the recipe to your taste

The Oberlausitz Quark Patties leave plenty of room for personal touches. You can up the sweetness by adding a little vanilla sugar, or vary the amount of potato to change the texture. Different fruits make lovely additions too — try folding in pears or plums for a fruity twist. Experiment to your heart’s content and develop a version that is entirely your own.

Ingredient substitutions

If you find yourself short of certain ingredients, there are plenty of alternatives for making Oberlausitz Quark Patties. With no quark to hand, you can use yoghurt instead. In place of potatoes, carrots or Hokkaido squash add an interesting twist. There are also many options beyond wheat flour: oat flour or chickpea flour both work well — the same thrifty improvising that shapes a hearty dish like Westphalian Potthucke.

Drink pairing ideas

A range of drinks pairs beautifully with Oberlausitz Quark Patties. A glass of fresh apple juice or a homemade lemonade rounds off the sweet version a treat. The savoury patties, on the other hand, go splendidly with a fruity red wine or a crisp beer. Experiment with different drinks to find the partner you like best.

Serving and presentation ideas

Presentation plays a real part in the pleasure of Oberlausitz Quark Patties. Serve the patties on a handsome plate and garnish them with fresh parsley, perhaps with a little vinegar set out in a stylish jug. If you have gone for the sweet version, offer apple sauce in a separate bowl. An inviting presentation makes the dish all the more tempting and lifts the whole experience.

A bit of history

The origins of the Oberlausitz Quark Patties reach far back and are a firm fixture of Saxon cooking. This speciality grew out of the need to make use of simple, nourishing foods that were quick and easy to prepare. The patties were often served at festivals and celebrations, beloved by young and old alike. Today they remain part of the regional culture and are passed down through many a family recipe — a fine example of the comforting German cuisine of the east.

More recipe ideas

Summary: Oberlausitz Quark Patties

The Oberlausitz Quark Patties are a wonderful example of regional German cooking. With their combination of quark and potatoes, seasoned with nutmeg, they are endlessly adaptable — served either sweet or savoury. These little patties are not only a joy for the palate but also a slice of tradition you can easily make yourself. Let yourself be inspired to try the recipe in your own kitchen, and perhaps even add a personal touch of your own!