Colorful Frikadellen with Potato and Broccoli Puree

Ingredients

• 14.2 oz (400 g) starchy potatoes
• Salt
• 7 oz (200 g) broccoli florets
• 1 stale whole wheat bread roll
• 5.8 oz (300 g) zucchini
• 1 small carrot
• 1 onion
• 1 tbsp Olive Oil
• 1.1 lb (500 g) beef
• 1 egg
• 1 tsp mild mustard
• Pepper
• 2 oz (50 g) butter
• 5.3 fl oz (150 ml) lukewarm milk (1.5% fat)
• nutmeg
• 3.5 oz (100 g) sour cream

Instructions

1. 1.

   Peel, wash, and boil potatoes in salted water for 30 minutes. Clean broccoli and add it to the potatoes 15 minutes before the end of cooking time, cooking together.

2. 2.

   Meanwhile, soak the bread roll in lukewarm water. Clean, wash, and finely grate the zucchini, drain any excess liquid. Peel and finely grate the carrot. Peel and finely chop the onion. Heat oil in a pan and sauté the onion until translucent, then remove from heat and let cool.

3. 3.

   Combine beef with egg, grated vegetables, onion, mustard, and the well-drained bread roll to form a dough, and season with salt and pepper. Shape 12-15 Frikadellen from the minced meat mixture. Melt half the butter in a pan and fry the beef Frikadellen until golden brown on all sides over medium-high heat in 5-7 minutes. Reduce heat and let the Frikadellen cook for about 10 minutes.

4. 4.

   While doing so, drain the potatoes and broccoli, steam them, mash them, and process with milk and the remaining butter into a smooth puree. Season with salt, pepper, and nutmeg.

5. 5.

   Remove the Frikadellen from the pan, deglaze the pan drippings with about 60 ml of water and bring to a boil. Stir in salt, pepper, and sour cream. Serve potato and broccoli puree with the colorful Frikadellen and sauce.