Veal Patties with Bavarian Potato Salad

Ingredients

• 1 kg waxy potatoes
• Salt
• 1 onion
• 200 ml hot meat broth
• 4 tbsp wine vinegar
• Salt
• black pepper (freshly ground)
• 4 tbsp Vegetable oil
• 1 stale roll
• 1 onion
• 1 tbsp butter
• 2 Eggs
• 1 tbsp freshly chopped parsley
• 600 g mixed minced meat
• breadcrumbs (as needed)
• 1 tsp sharp mustard
• Salt
• black pepper (freshly ground)
• clarified butter (for frying)
• chopped chives (for garnish)

Instructions

1. 1.

   Wash the potatoes and boil them for about 30 minutes in salted water. Peel and finely dice the onion, then simmer with broth and vinegar. Peel the potatoes, slice them, pour the broth over them, season with salt and pepper, and let stand for about 15 minutes.

2. 2.

   Soak the bread in lukewarm water. Dice the onion and sauté it in hot butter until translucent. Mix this with the squeezed bread, eggs, parsley, minced meat, breadcrumbs (if needed), mustard, salt, and pepper to form a cohesive dough. Shape into small patties and fry each side for 3-4 minutes in hot clarified butter until golden brown.

3. 3.

   Add oil to the salad, season it, then arrange the patties on top of the potato salad and sprinkle with chives.

4. 4.

   Serve with mustard if desired.