Frikadellen with Vegetable Cream

Ingredients

• 800 g potatoes
• 1 whole grain roll (from yesterday)
• 500 g carrots (3 large carrots)
• 3 spring onions
• 8 g ginger (1 piece)
• 1 Garlic clove
• 400 g beef steak mince
• 1 egg
• Salt
• Pepper
• 4 tbsp rapeseed oil
• 400 ml tomato juice
• 40 g sour cream (2 tbsp)
• 2 tbsp Soy sauce

Instructions

1. 1.

   Wash potatoes and cook them with skins on in covered boiling water for about 25 minutes.

2. 2.

   Meanwhile, soak the roll in lukewarm water. Wash, trim, peel carrots and grate them on a coarse grater.

3. 3.

   Wash, trim spring onions and slice into thin rings. Peel ginger and garlic and finely mince them.

4. 4.

   Squeeze out excess water from the roll and place it in a large bowl. Add beef steak mince, onions, ginger, garlic, half of the grated carrots and the egg. Season with salt and pepper and knead into a meat dough using the dough hooks of a hand mixer.

5. 5.

   Shape 10 patties from the dough with damp hands. Heat 2 tbsp oil in a non‑stick pan and brown each patty for about 5 minutes on each side. Remove and keep warm.

6. 6.

   Add the remaining oil to the pan and sauté the leftover carrot shreds for 2–3 minutes. Season with salt and pepper. Add tomato juice, cover, and simmer over low heat for 10 minutes.

7. 7.

   Drain potatoes, rinse under cold water, peel them.

8. 8.

   Transfer the carrot‑tomato mixture to a pot, blend with an immersion blender, then stir in sour cream and soy sauce.

9. 9.

   Return patties to the sauce and reheat. Serve patties with vegetable cream and boiled potatoes.