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Vegetarian, European

Kaspressknödel in broth with salad

Kaspressknödel are Tyrolean cheese and bread patties, pan fried in butter and served in a clear broth with a side salad. The recipe serves 4, takes 40 minutes, and is rated easy, at a cost of €2.10 per person. The key to success is well soaked stale bread and patties pressed firmly before frying.

Tonight, we're trying Kaspressknödel from Tyrol, golden cheese and bread patties pan fried in butter and served in a steaming broth.

Kaspressknödel in broth with salad
Total time
40 min
Difficulty
Easy
Cost per person
€2.10
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Stale bread, melted mountain cheese, and chives give these patties a bold flavor, nothing like a bland dumpling. Once browned in butter, they develop a crisp crust that contrasts with the soft, cheesy center, and the hot broth around them keeps them moist until the last bite. It's a dish that warms you up without feeling heavy, perfect once the cold weather sets in.

This is an ideal weeknight recipe, quick to put together using bread you'd otherwise toss out. Kids love dunking their patty into the broth, while adults appreciate the salad for a bit of freshness on the side. Mon Chou suggests this one for days when you want something comforting without spending the whole evening in the kitchen.

The ingredients

4 people

Bakery

  • Stale bread, diced 250 g

Dairy

  • Milk 20 cl
  • Eggs 2
  • Grated mountain cheese 200 g
  • Butter 40 g

Fruits and vegetables

  • Onion 1
  • Chives 1 bunch
  • Green salad 1

Pantry

  • Flouroften in the pantry 3 tbsp
  • Vegetable brothoften in the pantry 1.2 l
  • Oiloften in the pantry 2 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs, Celery

The step by step recipe

  1. Pour the warm milk over the bread and let it soak. 10 min

    Use day old bread, it avoids a mushy dough.

  2. Sauté the chopped onion in a knob of butter, then mix it into the bread with the eggs, cheese, flour, and chives.

    If the dough feels too sticky, add a spoonful of flour.

  3. Shape eight thick patties, about two centimeters, with wet hands.

    Wet your hands so the dough stops sticking.

  4. Brown the patties in hot butter, three minutes on each side. 8 min

    Keep the heat medium, too hot and they burn before warming through.

  5. Heat the broth, place one patty in each bowl, and pour the broth over it. Serve with the dressed salad.

    Scatter a little chopped chives over the broth.

Our tips to get it right

  • Let the dough rest for ten minutes before shaping the patties, the bread soaks up the milk better and they hold together more easily.
  • Pick a mountain cheese that melts well, like raclette or aged Swiss, for a gooey center that doesn't turn rubbery.
  • Keep the broth at a gentle simmer rather than a rolling boil when serving, it stays clear and doesn't soak the patties too fast.

The variations

  • Swap the mountain cheese for Comté or Beaufort, the flavor shifts slightly but the result stays just as melty.
  • For a quicker version, shape smaller, thinner patties, they'll cook in about two minutes per side.
  • For kids who aren't fans of broth, just serve the patties with the salad and a dollop of yogurt sauce.

What to serve it with

  • A well dressed green salad
  • A warm glass of apple juice
  • Extra rye bread on the side

Storage

Cooked patties keep for two days in the fridge in a sealed container. They freeze well raw, before cooking, and can go straight from the freezer into the pan. Reheat cooked patties in a skillet rather than the microwave to keep them crisp.

Questions about this dish

Can you make the dough ahead of time?

Yes, you can make the dough the night before and keep it in the fridge in a sealed container. Take it out fifteen minutes before shaping the patties so it's easier to work with.

What kind of bread works best for Kaspressknödel?

Day old bread, ideally a country loaf or slightly dry white bread. It soaks up the milk better and gives a dough that holds together well when fried.

Can you freeze Kaspressknödel?

Yes, shape the patties raw and freeze them separately on a tray before transferring to a bag. Fry them straight from frozen, adding a few extra minutes of cooking time.

Can you use a different cheese?

You can use Comté, Beaufort, or aged Swiss, as long as the cheese melts well in the pan. Avoid very soft cheeses, which would make the dough too wet.

How long does it take to make Kaspressknödel, Tyrolean cheese and bread dumplings, served in a clear broth with a side salad?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in Kaspressknödel, Tyrolean cheese and bread dumplings, served in a clear broth with a side salad?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Kaspressknödel, Tyrolean cheese and bread dumplings, served in a clear broth with a side salad cost?

About €2.10 per serving, or €8.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs, celery. Always check the labels of the products you buy.

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