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Bread frikadelle with Gouda cheese

updated

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Ingredients for 4 servings:

  • 3 rolls, stale
  • 200 ml milk
  • 1 egg(s), size M
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp Pul Biber
  • 1 tbsp, heaped parsley, freshly chopped
  • 2 cloves garlic, finely chopped
  • 100 g Gouda, grated
  • 3 tbsp flour
  • Oil for frying
  • some breadcrumbs

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

simple, vegetarian

Crush the rolls slightly and soak them in the milk. Stir frequently to ensure the milk is evenly distributed. Once everything is thoroughly soaked, add the other ingredients to the roll mixture and knead thoroughly. Divide the dough into 4 equal portions, shape them into meatballs, and roll them in breadcrumbs on both sides. Refrigerate for 2 hours. Heat oil in a pan and fry the meatballs over medium heat until browned on both sides. Serve with whatever you like. You can also replace some of the rolls with dark bread.

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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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