Veal rissoles from the oven with potato wedges

Name: Veal rissoles from the oven with potato wedges
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g + 2 small, waxy potatoes; 9 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7 Stem(s) Marjoram + possibly something to garnish; 750 g Veal mince; 1 TABLESPOON Low-fat curd; 12 discs Bacon; 4 Tomatoes; 2 Spring onions; 3 TABLESPOONS Lemon juice; 7-10 Tbsp Sugar; baking paper

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g + 2 small, waxy potatoes
9 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7 Stem(s) Marjoram + possibly something to garnish
750 g Veal mince
1 TABLESPOON Low-fat curd
12 discs Bacon
4 Tomatoes
2 Spring onions
3 TABLESPOONS Lemon juice
7-10 Tbsp Sugar
baking paper

Directions

1
Wash 800 g potatoes thoroughly, cut into slices, mix with 3 tablespoons of oil, season with salt and pepper. Place on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 35-45 minutes
2
Wash the marjoram, shake dry, pluck leaves from the stalks and chop. Peel 2 potatoes, grate finely. Knead minced, curd, marjoram, grated potatoes, 1 teaspoon salt and 1/2 teaspoon pepper. Form 12 meatballs from the mixture and wrap loosely with bacon. Heat 2 tbsp. oil in a frying pan. Fry the meatballs for 4-5 minutes while turning them brown, remove them. Approx. 10 minutes before the end of the cooking time, place the meatballs in the potato wedges and add to the cooking time
3
Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Clean and wash spring onions, first cut into rings, then chop finely. Mix the diced tomatoes, 4 tbsp. oil, spring onions and lemon juice, season with salt, pepper and sugar.
4
Arrange potato wedges, meatballs and salsa on plates, garnish with marjoram as desired