Baked Cheese Dumplings with Tomato Salad and Yogurt Sauce

Pour the milk over the breadcrumbs and soak. Cut the cheese into cubes and roll in flour. Sift cheese through a sieve to shake off excess flour. Remove the skin from the onion and chop it. Heat a little oil in a frying pan, sauté onion in it.

Chop chives, mix with eggs, season with salt and pepper. Mix the soaked cheese, breadcrumbs, onion and the egg-chive mixture. Form dumplings from the mixture with wet hands.

Heat oil in a coated frying pan and fry the dumplings in it until golden brown.

For the leaf salad, cut tomatoes into wedges, dice onion and mix in. Make a marinade of oil, sugar, salt, vinegar and mustard and mix with the tomatoes.

For the yogurt sauce, mix the QimiQ with a whisk, then add all the ingredients and season to taste.

Serve the baked cheese dumplings with tomato salad and yoghurt sauce on plates.

Drink: Goldbräu

Our tip: Fresh chives are much more aromatic than dried ones!

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