Veal rissoles with potato-cucumber salad

Name: Veal rissoles with potato-cucumber salad
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 800 g Potatoes; 1 Bread rolls from the previous day; 1 Onion; 75 ml Vegetable broth; 7 TABLESPOONS Oil; 5-6 Tbsp White wine vinegar; 7-10 Tbsp Sugar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Veal mince; 1-2 TEASPOONS medium hot mustard; 1 egg (size M); 1/2 Cucumber; 4 Stem(s) Oregano

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

800 g Potatoes
1 Bread rolls from the previous day
1 Onion
75 ml Vegetable broth
7 TABLESPOONS Oil
5-6 Tbsp White wine vinegar
7-10 Tbsp Sugar
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Veal mince
1-2 TEASPOONS medium hot mustard
1 egg (size M)
1/2 Cucumber
4 Stem(s) Oregano

Directions

1
Wash the potatoes and cook in water for about 25 minutes. Drain, quench, peel and slice. Soak rolls in cold water. Peel and finely chop the onion. Boil up broth, onion and 4 tbsp. oil, season with vinegar, sugar, salt and pepper.
2
Pour the marinade over the potatoes and leave to stand for about 30 minutes. In the meantime, knead minced meat, mustard, squeezed bread roll and egg and season with salt and pepper. Form approx. 8 meatballs from the minced meat mass with wet hands.
3
Heat 3 tablespoons of oil in a large frying pan. Fry the meatballs for 8-10 minutes while turning. Wash and slice the cucumber. Wash oregano, shake dry and remove leaves. Fold the cucumber slices and oregano into the potato salad and leave to stand for a short time.
4
Arrange meatballs and potato-cucumber salad on plates. Serve with mustard.