Spinach dumpling on summer salad

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Sort the spinach, wash and drain. Peel and finely dice 1 onion and garlic. Heat 1 tablespoon of oil in a wide saucepan and fry the onion and garlic until transparent. Add about half of the spinach, deglaze with 150 ml water and let it collapse.

2. 2

   Season with salt, pepper and nutmeg. Pour into a sieve, drain and allow to cool. Dice bread very finely and put it into a large bowl. Heat milk and pour over the bread. Finely grate 75 g Parmesan cheese.

3. 3

   Squeeze the steamed spinach very well so that there is no more liquid in the spinach. Chop the spinach very finely.

4. 4

   Add eggs, squeezed spinach and grated Parmesan cheese to the bread. Season vigorously with salt, pepper and nutmeg. Knead well with your hands. Form about 16 dumplings from the mixture. Heat salted water in a large pot and let the dumplings simmer for about 15 minutes at low heat without boiling.

5. 5

   Carefully lift the dumplings out of the water with a skimmer, drain well on a tea towel and allow to cool.

6. 6

   Finely dice Leberkäse. Heat 2 tablespoons of oil in a frying pan. Fry Leberkäse crisply while turning. Remove from the pan and let cool off. For the vinaigrette, peel and finely dice 1 onion.

7. 7

   Mix vinegar, sugar, salt and pepper. Fold in 5 tablespoons of oil. Mix in the onions.

8. 8

   Halve, clean, wash and finely dice the peppers. Clean, wash and slice the radishes. Wash, clean and halve the tomatoes. Coarsely grate the remaining cheese

9. 9

   Mix the radishes, remaining spinach, tomatoes, peppers and vinaigrette. Arrange on plates. Place dumplings on top, sprinkle with meatloaf and parmesan

Nutrition Facts

KCAL
850 kcal

CARBS
72 g

FATS
45 g

PROTEINS
37 g