John Myers
Onion Cakes with Potato and Carrot Mash
The perfect onion cakes with potato and carrot mash recipe with a picture and simple step-by-step instructions.
- 500 g Ground beef
- 1 Egg
- 1 packet Instant onion soup (out of the bag)
- 1 bunch Parsley
- Salt and pepper
- 2 tbsp Breadcrumbs
- 1 tbsp Rapeseed oil
- 250 g Waxy potatoes
- 250 g Carrots
- 150 ml Milk
- Freshly grated nutmeg
- Pluck the parsley leaves from the stems and chop them finely. Put some parsley aside for garnish. Knead the minced meat, egg, breadcrumbs, onion soup powder and parsley well. Form about 6 meatballs from the minced meat mixture. Heat the oil in a pan and fry the meatballs in it for about 5 minutes on each side.
- Peel the potatoes and cut them into large pieces. I only cut the snack carrots into large slices. Cover and cook in salted water in a saucepan for about 15 minutes. Drain the potato and carrot mix, add the milk and warm it up slightly. Roughly chop everything with the potato masher. Season the mashed potatoes and carrots with pepper, salt and nutmeg.
- Arrange the meatballs with the potato and carrot mash on the plate. Serve garnished with the remaining parsley.
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