Broccoli and Bacon Fritter

For the broccoli and bacon soak the bread in milk, finely chop the onion, garlic and parsley, cut the bacon from the rind and cut into very small cubes.

Beat egg whites with a pinch of salt until stiff. Fry onion, garlic and bacon until light, add parsley, stir and remove pan from heat, let cool.

Blanch broccoli in salted water and drain well. Cream butter with salt, gradually stir in yolks, add squeezed out breadcrumbs and stir again until fluffy.

Fold broccoli, onion and bacon mixture and Parmesan into the butter mixture, finally fold in stiffly beaten snow and season with pepper.

Spread the mixture into an ovenproof dish lined with baking paper. Bake in the preheated oven at 200 degrees for 20 minutes, turn out of the pan while still warm and remove the baking paper.

Let Schöberl cool down and cut into thin slices.

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