Servings for persons
Calories per Serving: 341kcal
Ingredients
- Potatoes (peeled) 500 g
- Cornflour 200 g
- Salt 1 tsp
- Nutmeg, pepper
- Rapeseed oil 3 tbsp
- Onions 80 g
- Herb mix (frozen) 3 tbsp
- Salt, paprika powder
Preparation
- Wash, peel and coarsely dice the potatoes and cook them in salted water for approx. 20 min. Drain the potatoes and mash or press them through a press and then leave them to cool. Add cornflour, nutmeg, pepper and salt. Knead the dough well, shape it into thumb-thick rolls and then cut the rolls into 1 cm thick slices. Shape the slices into finger-thick rolls. Cook the Schupfnudeln in portions in salted water for approx. 25 min. until they rise to the top, then remove them with a ladle. Drain well and leave them to cool. Slice the onions into thin strips. Heat the rapeseed oil in the pan. Fry the Schupfnudeln and onions in portions until they are golden brown, season with herbs, paprika powder and salt.
Nutritional values per Serving
Calories: 341kcalProtein: 3gPhenylalanine: 141mgTyrosine: 103mgLeucine: 190mgMethionine: 48mg
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