Buletten mit Kartoffelsalat

Ingredients

• 800 g firm potatoes
• 1 onion
• 3 tbsp vegetable oil
• 175 ml meat broth
• 3 tbsp wine vinegar
• Salt
• Pepper (freshly ground)
• 1 cucumber
• 1 tbsp chives sprigs
• 1 roll of bread (from the day before)
• 1 onion
• 1 tbsp butter
• 600 g mixed minced meat
• 1 egg
• 1 tsp paprika powder
• 1 tsp sharp mustard
• Salt
• Pepper (freshly ground)
• oil (for frying)

Instructions

1. 1.

   Wash the potatoes for the potato salad and boil them in salted water for about 30 minutes. Drain, peel, and slice into rounds. Peel the onion and dice finely. In 1 tbsp hot oil sauté until translucent. Add the broth, bring to a boil, then season with vinegar, salt, and pepper. Pour the hot broth over the potato salad and gently fold in. Let it rest for about 20 minutes. Peel the cucumber, cut lengthwise into halves, remove seeds with a teaspoon, and slice thinly or shave.

2. 2.

   Soak the roll of bread in a little water. Dice the onion finely and sauté in hot butter until translucent. Then combine with the minced meat, drained bread, egg, paprika powder, and mustard in a bowl and knead into a dough. Season generously with salt and pepper. Shape 8 frikadellen and fry each side for about 3 minutes in 3–4 tbsp hot oil.

3. 3.

   Add the cucumber with the remaining oil to the salad and season to taste. Sprinkle with chives.

4. 4.

   Plate the frikadellen with the lukewarm potato salad on plates and serve.

5. 5.

   Serve mustard on the side if desired.