Cheese rissoles with apple-potato salad

Name: Cheese rissoles with apple-potato salad
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Potatoes; 4 Gherkins + 5 tablespoons cucumber stock; 3 Onions; 1⁄2 Tsp Broth; 4 TABLESPOONS Cider vinegar; 7-10 Tbsp salt, pepper; 7-10 Tbsp Sugar; 4 TSP Mustard; 5 TABLESPOONS Oil; 1 Apples; 1 Bread roll (from the previous day); 1 collar Parsley; 500 g mixed mince; 1 Egg; 7-10 Tbsp Sweet peppers; 100 g Gouda (play); 2 TABLESPOONS clarified butter; 1 collar Chives

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Potatoes
4 Gherkins + 5 tablespoons cucumber stock
3 Onions
1⁄2 Tsp Broth
4 TABLESPOONS Cider vinegar
7-10 Tbsp salt, pepper
7-10 Tbsp Sugar
4 TSP Mustard
5 TABLESPOONS Oil
1 Apples
1 Bread roll (from the previous day)
1 collar Parsley
500 g mixed mince
1 Egg
7-10 Tbsp Sweet peppers
100 g Gouda (play)
2 TABLESPOONS clarified butter
1 collar Chives

Directions

1
For the salad, cook the potatoes for about 20 minutes. Cut the cucumbers into slices. Peel and finely dice onions. Quench potatoes, peel and let cool down a little. Boil 100 ml water, broth, vinegar, pepper, some sugar and 2⁄3 onions.
2
Stir in the cucumber stock, 2 tsp. mustard and oil. Season to taste.
3
Cut the lukewarm potatoes into slices. Mix with hot marinade and cucumber. Peel, core and chop apple. Let the salad steep for at least 2 hours.
4
Soak the rolls for the meatballs. Wash and chop the parsley. Knead with minced meat, squeezed out roll, rest onions, egg and 2 teaspoons mustard. Season with salt, pepper and paprika.
5
Cut the cheese into 8 cubes. Shape the minced meat into 8 meatballs, pressing 1 cheese cube each into the middle. Fry in 2 tablespoons of hot lard on each side for 7-8 minutes. Wash the chives and cut into small rolls.
6
Stir into the potato salad, season to taste.