Cheese Dumplings

For the cheese dumplings, cook the potatoes in steam, peel and press through the potato press while still hot. Fry the onion in a little fat until light brown.

Whisk the milk with the eggs and pour over the bread cubes, allow to infuse. Stir flour and potatoes into the bread mixture and season with salt and nutmeg.

Add onion, parsley and cheese cut into cubes. Form loafs and bake in hot fat until golden brown on both sides.

Drain on paper towels before serving.

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