Rösti mit Hackfleischbällchen

Ingredients

• 500 g ground veal
• 1 onion
• 3 tbsp chopped parsley
• 200 g stale 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 white bread in lukewarm water. Peel and finely chop onion. Mix with meat, eggs, parsley, squeezed-out bread, salt, and pepper. Form small patties and fry in hot butter with oil on all sides until browned. For the rösti, peel and grate potatoes finely. Heat butter and oil in a pan and add small pancakes. Cook each side for 4 minutes until golden.

2. 2.

   Wash tomatoes, halve them, wash arugula. Top rösti first with some arugula leaves, then place one meatball on top and secure with a skewer, garnish with thyme. For the dip, trim spring onions, wash, cut ends off, slice diagonally into fine rings, and mix with quark, salt, and pepper.