Corn cakes with potato salad

Name: Corn cakes with potato salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 750 g Potatoes; 7-10 Tbsp Salt; 100 g streaky smoked bacon; 4 TABLESPOONS Oil; 3-4 Tbsp Vinegar; 1/8 l clear soup; 7-10 Tbsp (Instant); 7-10 Tbsp white pepper; 1 collar Radishes; 1 pickled cucumber; 1 collar Chives; 1 can(s) (425 ml) Vegetable corn; 2 small rolls; 2 Onions; 750 g mixed minced meat; 2 Eggs; 2 TABLESPOONS Mustard

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

750 g Potatoes
7-10 Tbsp Salt
100 g streaky smoked bacon
4 TABLESPOONS Oil
3-4 Tbsp Vinegar
1/8 l clear soup
7-10 Tbsp (Instant)
7-10 Tbsp white pepper
1 collar Radishes
1 pickled cucumber
1 collar Chives
1 can(s) (425 ml) Vegetable corn
2 small rolls
2 Onions
750 g mixed minced meat
2 Eggs
2 TABLESPOONS Mustard

Directions

1
Wash the potatoes and cook in salted water for about 30 minutes. Drain, peel and let cool off. Dice bacon. Heat oil and fry bacon until crispy. Deglaze with vinegar and stock and season.
2
Put it in a bowl. Cut the potatoes into slices and add. Let stand for 30 minutes. Wash and clean the radishes. Peel cucumber. Cut both into slices. Wash chives and cut into small rolls.
3
Mix everything into the potatoes. Drain the corn, soak the rolls in water. Peel and chop the onions. Knead minced meat, eggs, mustard, corn, onions and squeezed out roll to a smooth dough.
4
Season with salt and pepper. Form meatballs from it. Grill for about 5 minutes on each side. Add potato salad.