Place potato wedges on half of a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes. In the meantime, remove the crusts from the bread and soak in lukewarm water. Peel onion and cut into fine cubes. Cut the chilli into rings.
Squeeze the bread well and knead with minced meat, half of the onion, chilli, egg and corn. Season well with salt and pepper. Form minced meat into 5 longish meatballs. Place the meatballs on the other half of the baking tray and bake the remaining 15 minutes. In the meantime, finely dice the gherkin for the tartar sauce. Wash the chives, dab dry and cut into fine rolls. Mix salad cream, yoghurt, remaining onion, chives, gherkin and approx. 1 tablespoon of gherkin stock. Season with salt and pepper. Arrange meatballs, potato wedges and tartar sauce on a plate.
In the meantime, finely dice the gherkin for the tartar sauce. Wash the chives, dab dry and cut into fine rolls. Mix salad cream, yoghurt, remaining onion, chives, gherkin and approx. 1 tablespoon of gherkin stock. Season with salt and pepper. Arrange meatballs, potato wedges and tartar sauce on a plate. Garnish with a chilli pepper