Meatballs on Rösti

Ingredients

• 500 g minced veal
• 1 onion
• 3 tbsp chopped parsley
• 200 g day‑old white bread
• 3 eggs
• 20 g butter
• 1 tbsp Vegetable oil
• Salt
• Pepper
• 700 g waxy potatoes
• 4 tbsp butter
• 1 tbsp oil
• 1 bundle arugula
• 0.5 bundle thyme
• 250 g cocktail tomatoes
• 1 bundle spring onions
• 250 g cream cheese quark
• Salt
• Pepper

Instructions

1. 1.

   Soak the white bread in lukewarm water. Peel and finely chop the onion. Mix with the minced veal, eggs, parsley, drained bread, salt and pepper. Shape into small patties and sear them in hot butter with oil on all sides.

2. 2.

   Peel and grate the potatoes for the rösti. Heat butter and oil in a pan and add the potato pancakes. Cook each side for 4 minutes until golden‑brown. Wash and halve the tomatoes, wash the arugula. Top the rösti first with some arugula leaves, then place one meatball on top and secure with a skewer, garnish with thyme.

3. 3.

   Trim the spring onions, wash them, cut off the ends, slice diagonally into thin rings and mix with quark, salt and pepper to make the dip.