Grilled Patties with Colorful Mashed Potatoes

Ingredients

• 500 g mixed ground meat
• 1 onion
• 20 g butter
• 1 roll (from yesterday)
• 0.5 bunch Parsley
• 1 egg
• 0.5 tsp marjoram
• 1 tsp Mustard
• 3 tbsp olive oil
• Salt
• Pepper (freshly ground)
• black olives (for garnish)
• Lemon slices (for garnish)
• 500 g starchy cooking potatoes
• Salt
• nutmeg
• 50 g butter
• 200 g canned chickpeas
• 100 g frozen peas
• 1 tbsp shallot cubes
• 0.5 tsp chopped garlic
• 50 ml Vegetable broth
• 100 ml milk
• lemon juice (for seasoning)

Instructions

1. 1.

   For the patties, peel and finely chop the onion and sauté in butter until translucent. Soak the roll in lukewarm water. Wash, dry, shake off excess moisture, and finely chop the parsley. Mix the onion with parsley, the soaked roll, salt, pepper, marjoram, egg, and meat in a bowl and knead into a cohesive mixture. Shape 8 patties from the meat dough. Brush with olive oil and grill for about 10 minutes, turning once.

2. 2.

   For the potato‑vegetable mash, wash the potatoes, cut into pieces, and simmer in lightly salted water until tender. Meanwhile, drain the chickpeas. Sauté the shallot cubes with garlic in 1 tsp butter. Add the chickpeas and peas, pour in vegetable broth, and let simmer gently for about 2 minutes before removing from heat. Mash the potatoes, incorporating remaining butter, milk, salt, and nutmeg, then fold in the chickpea‑pea mixture. Adjust seasoning with lemon juice. Plate the patties atop the mash and garnish each with a lemon slice and an olive.