Gluten-Free Semmelknödel

Name: Gluten-Free Semmelknödel
Ingredients: 2 cups Gluten-free bread; 1 cup Plant-based milk; 1/4 cup Egg replacement; 2 tbsp Butter replacement; 1/2 tsp Salt; 1/4 tsp Nutmeg; 1/4 cup Fresh parsley

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesglutenFreevegetariandairyFree

Nutrition (per serving)

880Calories

90 gProtein

60 gCarbs

40 gFat

15 gSugar

1050 mgSalt

Ingredients

2 cups Gluten-free bread
1 cup Plant-based milk
1/4 cup Egg replacement
2 tbsp Butter replacement
1/2 tsp Salt
1/4 tsp Nutmeg
1/4 cup Fresh parsley

Method

In a large bowl, tear the gluten-free bread into small pieces and soak in the plant-based milk, until the bread is well saturated and starting to break down, about 5-7 minutes, until the bread is soft and mushy.
Add the egg replacement, butter replacement, salt, and nutmeg to the bowl, stirring until well combined and the mixture is smooth and creamy, about 2-3 minutes, until just combined.
Using your hands, shape the mixture into small balls, about 1 1/2 inches in diameter, and flatten slightly into patties, about 1/2 inch thick, until all the mixture is used up, about 6-8 patties in total.
Heat a non-stick skillet or griddle over medium heat, about 3-4 minutes, until a drop of water sizzles on contact, then add the patties and cook for 3-4 minutes on each side, until golden brown and crispy, about 6-8 minutes, until cooked through and crispy on the outside.
Serve the Gluten-Free Semmelknödel warm, garnished with fresh parsley and a side of your favorite sauce or topping, if desired, about 30 minutes to 1 hour before serving, until warm and crispy on the outside.