Summary

Ingredients

• 400 g bread roll (s), (stale)
• 375 ml milk, (lukewarm)
• 4 egg (s)
• 1 onion (s), finely chopped
• 1 bunch parsley, finely chopped
• 1 tablespoon flour
• salt
• Butter, for frying

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Instructions

1. Cut the rolls into fine leaves, season with salt and pour lukewarm milk over them and leave to soak in for about 30 minutes, covered. Sauté finely weighed onions and parsley in hot butter and pour over the rolls. Add eggs and flour and knead everything well until you have a smooth dough. Let it steep for another 20 minutes. With wet hands, shape flat cakes (like meatballs) out of the dough and fry them in a pan with plenty of melted butter on both sides over medium heat until golden brown. Side dish for roasts, goulash or mushroom dishes. You can also freeze these patties very well and remove them individually from the freezer bag as required. Tip: I collect leftover white bread, rolls and pretzels and freeze them for later processing into patties.