John Myers
Ingredients for 4 servings:
- 5 rolls, from the day before
- 250 ml milk or vegetable broth, lukewarm
- 375 g potato(s), floury, weighed raw, cooked the day before
- 75 g ham, raw, diced
- 100 g cheese (e.g. mountain cheese, raclette cheese or Gouda)
- 2 m.-sized eggs
- e.g. parsley
- salt and pepper
- Clarified butter, for frying
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes
simple and good, makes 12 pieces
Pour the lukewarm milk or vegetable broth over the thinly sliced rolls and let them sit for a while. Beat the eggs and pour them over the rolls. Add the grated potatoes, cheese, and fried raw ham cubes. Season with chopped parsley, salt, and pepper to taste. With wet hands, form dumplings and shape them like meatballs. Fry them crispy on both sides in a pan with hot clarified butter. Klausenknödel are best served hot with a fresh salad or in clear meat broth as a soup garnish. Klausenknödel originate from monastery kitchens and are a classic Lenten dish (though without the bacon or raw ham cubes).
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