Vegetarian plant-based dumplings

Ingredients for 4 servings:

• 250 g dumpling bread
• 2 m.-sized carrot(s)
• 250 g spinach, frozen
• 1 m.-sized onion(s)
• 150 g cheese of your choice
• 1 salt and pepper
• 4 eggs
• ½ bunch fresh parsley, chopped
• 1 pinch(s) nutmeg
• 200 ml milk
• n. B. Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Place the dumpling bread in a large bowl. Grate the carrots and add them. Peel and finely chop the onion, then sauté it in a pan with oil. Add the thawed spinach, a little nutmeg, and sauté until the spinach is completely thawed and cooked through. Add the spinach mixture to the dumpling bread and let it cool slightly. Cut or grate the cheese into very small cubes. Heat the milk and add it to the dumpling bread. Add the cheese and parsley to the dumpling bread. Season with salt and pepper. Now break the eggs and mix or knead well with the entire mixture. The mixture should not be too soft, but not too firm either. Heat a non-stick pan with oil (covering the bottom), form the mixture into patties, and fry for about 2-3 minutes on each side. The patties should be nice and golden brown. Serve with potato salad or a mixed salad. Tip: They also taste good cold.