Kaspressknödel — mountain cheese bread patties
Bread soaked in milk and egg, mixed with mountain cheese and pan-fried until golden.
Active time35 min
Cooking20 min
Total45 min
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Ingredients
- 1 onion
- 1 bunch of fresh parsley
- 100 g unsalted butter
- 150 g mature mountain cheese
- 100 ml whole milk
- 4 eggs
- 1 pinch of dried marjoram
- 1 pinch of ground black pepper
- 1 pinch of salt
- 300 g stale white bread
Preparation
Peel and chop the onion. Melt 20 g of butter in the frying pan and cook the onion over medium heat until translucent.
1 onion100 g unsalted butter- knife
- chopping board
- frying pan
- spatula
Cut the bread into small cubes. Grate the cheese. Wash and chop the parsley. Beat the eggs in a mixing bowl, then add the milk, bread, cheese, parsley and softened onion. Add the salt, pepper and marjoram. Mix until the bread is well soaked and shape into flat patties.
Use for the recipe: half a bunch of fresh parsley (prepare 1 bunch of fresh parsley).
half a bunch of fresh parsley150 g mature mountain cheese100 ml whole milk4 eggs1 pinch of dried marjoram1 pinch of ground black pepper1 pinch of salt300 g stale white bread- grater
- knife
- chopping board
- mixing bowl
- whisk
Melt the remaining 80 g of butter in the frying pan over medium heat. Cook the patties in batches until golden on both sides and set in the centre. Turn them carefully with a spatula. Allow about 15 min of cooking in total and serve hot.
- frying pan
- spatula
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration