Wash the potatoes and cook in boiling water for 20-25 minutes
Meanwhile knead the minced meat, egg and breadcrumbs together. Season with salt and pepper. Form 4 flat thalers (each approx. 12 cm Ø) from the mincing mixture. Heat oil in a pan. Fry the meatballs in it in portions on both sides for 2-3 minutes. Take them out and put them next to each other on a baking tray lined with baking paper. Drain the potatoes, let them evaporate a little
Place 1 slice of pineapple and 1 slice of cheese on each meatball. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 10-15 minutes
Peel potatoes. Clean, wash and dice the peppers. Clean, wash and cut spring onions into rings. Wash chives, shake dry and cut into rings. For the dressing mix buttermilk, vinegar and pesto. Season to taste with salt and pepper. Fold in olive oil little by little. Mix the potatoes, peppers, spring onions, chives and dressing. Season to taste again with salt and pepper if necessary. Arrange 1 meatball and 1 salad each on plates