Cheese rissoles
easy
45 mins
45 mins
Ingredients
- 4 stale bread rolls
- 7-10 Tbsp good 1/8 l milk
- 200 g various vegetables (e.g. carrots, peppers, zucchini, mushrooms, leek)
- 1/3 collar Chives
- 1/2 bunch Parsley
- 1/2 potty Marjoram
- 2 Eggs (size M)
- 200 g finely grated Allgäu Emmental cheese
- 7-10 Tbsp Iodized salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON clarified butter
- 100 g Spring onions
- 100 g cooked ham (cut slightly thicker)
- 1 TEASPOON Butter or margarine
- 1/4 l Vegetable broth (instant)
- 1 package gravy
Directions
- 1
Cut the rolls into small cubes. Bring the milk to the boil, pour over the rolls and let them stand covered for a short time. In the meantime clean, wash and drain the vegetables and cut them into fine cubes. Wash chives, parsley and marjoram, dab dry and chop, except for a little bit for garnishing. Mix eggs and chopped herbs, except for some parsley and marjoram, into the rolls.
- 2
Then fold in vegetables and cheese and season with salt and pepper. Form meatballs with moistened hands. Heat clarified butter in a large frying pan and fry the meatballs over medium heat for 10-15 minutes while turning. In the meantime, clean and wash the spring onions and cut them into fine rings. Finely dice the ham. Heat the fat in a pan and sauté the spring onions in it. Deglaze with stock, bring to the boil and stir in the sauce powder. Add ham and parsley and season with a little salt and pepper. Spread the sauce on plates and arrange the cheese cakes on top.
- 3
Heat the fat in a pan and sauté the spring onions in it. Deglaze with stock, bring to the boil and stir in the sauce powder. Add ham and parsley and season with a little salt and pepper. Spread the sauce on plates and arrange the cheese cakes on top. Serve garnished with parsley and marjoram. Serve with a colourful salad with a herb dressing
- 4
Per portion (with 3 persons) approx. 2890 kJ/ 690 kcal. E: 40 g/ F: 37 g/ KH: 49 g
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