By: Danit Suleman

Prep time: 40 minutes

Serves: 20

Ingredients:
1 cup of Tnuva’s 5% Quark Cheese
4.9 ounces of Tnuva Feta
1 large egg
1 tablespoon of honey
1 teaspoon of grainy mustard
1 teaspoon of thyme (thyme) dried
½ teaspoon white pepper
1 cup of panko crumbs (light or golden)
Salt to taste
Additional panko crumbs for coating (about ¾ cup)

For the cream and chilli sauce:
1 cup of sour cream
4 tablespoons sweet chili sauce and lime kefir

Instructions:
1. In a medium sized bowl, whisk together the quark cheese and the feta until you have a uniform mixture. Add the egg, honey, mustard, thyme and pepper and mix well. Add the panko crumbs and mix until you get a uniform mixture. Taste, season with salt to taste and stir again. Cover the bowl and transfer to the refrigerator so it solidifies.
2. Pour panko crumbs onto a plate, add a little salt and stir. Measure spoonfuls of the cheese mixture (about a teaspoon full), and toss them into the panko. Roll the ball along the panko until its coated on all sides, and smooth. Repeat. Arrange the balls in the tray – make sure the balls aren’t touching each other- and freeze for at least an hour.
3. Preheat oven to high heat (420 degrees). Arrange the balls in a baking sheet lined pan – leaving spaces between them – and bake for 15 minutes, until the coating crumbs turn golden. Serve hot with cream sauce and chilli for dipping.