Kaspressknödel with garden salad

Name: Kaspressknödel with garden salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Austrian
Ingredients: 140 g Day-old wheat bread rolls; 150 g Plain ready-cooked peeled potatoes; 110 g Emmental with vegetarian rennet; 100 g Egg, without shell; 90 g Whole milk; 50 g Onion; 20 g Butter; 25 g Plain wheat flour; 12 g Fresh parsley; 3 g Salt; 1 g Black pepper; 80 g Lettuce; 120 g Tomato; 100 g Cucumber; 80 g Carrot; 12 g Wine vinegar; 10 g Olive oil

Austrian pan-fried bread, potato and cheese cakes with a crisp side salad.

Estimated total time: 30 minutes2 portionsAbout 770 kcal per portion

Kaspressknödel with garden salad — representative dish photograph — Photo: Kritzolina · CC BY-SA 4.0 · Photo source. Wikimedia photograph of fried Kaspressknödel and mixed salad; pictured cauliflower is not in the measured recipe.

Ingredients for 2 portions

140 g Day-old wheat bread rolls
150 g Plain ready-cooked peeled potatoes
110 g Emmental with vegetarian rennet
100 g Egg, without shell
90 g Whole milk
50 g Onion
20 g Butter
25 g Plain wheat flour
12 g Fresh parsley
3 g Salt
1 g Black pepper
80 g Lettuce
120 g Tomato
100 g Cucumber
80 g Carrot
12 g Wine vinegar
10 g Olive oil

Method

Use 150 g already-cooked, peeled, chilled potatoes; boiling raw potatoes is outside the 30-minute estimate. Cube 140 g day-old wheat rolls and pour 90 g warm milk over them. Leave to soften for 5 minutes while grating the potatoes and 110 g vegetarian-rennet Emmental.
Dice 50 g onion and soften it in 8 g butter for 3 minutes. Mix the softened bread with potato, cheese, two beaten eggs (100 g edible weight), onion, 25 g flour, 12 g parsley, 2 g salt and 1 g pepper. Knead briefly until it holds together; form four flat cakes.
Heat the remaining 12 g butter in a wide nonstick pan over medium heat. Fry the cakes for about 5 minutes per side in a single layer, until golden and hot through. Use two batches if your pan is small and allow extra time.
While they fry, tear 80 g lettuce and cut 120 g tomato, 100 g cucumber and 80 g carrot. Toss with 12 g wine vinegar, 10 g olive oil and the remaining 1 g salt. Serve two hot cakes and half the salad per person.

Adapted from Österreich Werbung’s Kaspressknödel, using its cooked-potato shortcut and vegetarian-rennet Emmental; the official page suggests meat broth, which is omitted here in favour of salad. Check the cheese label for microbial/vegetarian rennet and the rolls for animal additives. The Commons photograph shows similar fried cheese dumplings with salad, including cauliflower that is not in this measured plate. Wine vinegar may contain sulphites; milk, eggs and wheat gluten are also flagged. Energy is an ingredient-weight estimate.

Kaspressknödel mit Salat

Allergens and ingredient checks

Listed allergens: eggs, gluten, milk, sulphites. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Österreich Werbung — Kaspressknödel

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