Spinatknödel 2.0 – Resteküche mit Style

Ingredients

• 200 g stale bread (e.g., rolls, sourdough bread, ciabatta – variety appreciated)
• 150 g frozen spinach (defrosted) or fresh spinach
• 1 Egg
• 50 ml Oat milk (or milk of your choice)
• 1 small onion
• 1 clove of garlic
• Salt, pepper, nutmeg
• 1 EL Butter or oil (for the pan)