Potato pan with meat loaf, cauliflower and mustard and sour cream dip

Name: Potato pan with meat loaf, cauliflower and mustard and sour cream dip
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 750 g Potatoes; 1 (approx. 500 g) small head cauliflower; 7-10 Tbsp Salt; 100 g Schmand; 2 TABLESPOONS grainy mustard; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 150 g Liver loaf in one piece; 7-10 Tbsp Parsley

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

750 g Potatoes
1 (approx. 500 g) small head cauliflower
7-10 Tbsp Salt
100 g Schmand
2 TABLESPOONS grainy mustard
7-10 Tbsp Pepper
1 TABLESPOON Oil
150 g Liver loaf in one piece
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook in boiling water for about 20 minutes. Meanwhile clean the cauliflower, divide into small florets, wash and drain. Cook the cauliflower in boiling salted water for about 5 minutes.
2
Remove and put aside. Stir sour cream and mustard until smooth and season with salt and pepper. Drain the potatoes, rinse and peel. Halve the potatoes. Heat the oil in a pan and fry the potatoes in it until golden all around.
3
Cut Leberkäse into medium sized pieces. Add the cauliflower and Leberkäse to the potatoes and fry. Season with salt and pepper. Garnish with parsley and a dash of mustard and sour cream dip and serve.