in Germany

Romadurküchle on salad

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Ingredients for 6 servings:

  • 600 g potatoes (salad potatoes), cooked and peeled
  • 2 egg yolks
  • 50 g flour
  • 200 g cheese (Romandur), trimmed
  • 1 pinch of herbal salt
  • 1 pinch parsley, chopped
  • 150 g breadcrumbs
  • 100 g mountain cheese, grated
  • ⅛ liter oil (rapeseed oil)
  • e.g. salad

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Spicy addition to salad

Mash the potatoes with a potato ricer. Add the egg yolk and flour and mix (it’s best to use disposable gloves for this). Cut the cleaned Romadur or Limburger cheese into small cubes and mix them into the potato mixture along with the parsley and herb salt. Using two tablespoons, form the mixture into balls and flatten them with the palm of your hand to form small biscuits. Roll them in grated mountain cheese and fry in heated rapeseed oil until golden brown. Arrange on a salad of your choice and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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