Potato and curd dumplings

Ingredients for 4 servings:

• 500 g potatoes, mainly waxy
• 80 g farmer’s bread, or mixed bread, stale
• 100 ml milk
• 2 eggs
• 2 spring onions
• ½ bunch parsley
• 60 g Emmental or mountain cheese
• 150 g quark
• salt and pepper
• 1 tbsp butter
• 2 tbsp oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Wash the potatoes, cover with water, bring to a boil, then cover and simmer over medium heat for 20-30 minutes until soft. Drain and let the steam evaporate briefly. Whisk the eggs with the milk. Remove the rind from the bread, roughly dice it, and pour the whisked milk over it. Peel the potatoes and press them through a ricer. Peel and wash the spring onions, then finely slice them. Finely chop the parsley. Finely dice the rindless cheese. Add all of these ingredients to the soaked bread along with the quark, salt, and pepper, and knead thoroughly. Heat the butter and oil in a large pan. Shape the potato dough into 2cm thick cakes and fry over medium heat for 4-5 minutes on each side until golden brown and crispy.