Fried Leberkäse, crispy onion rings and baked potato wedges

Ingredients for 2 servings:

• 400 g potato(s), waxy
• 6 Pepper (peppers), mild, green
• 2 tbsp rapeseed oil
• Herb salt and pepper, from the mill
• ½ tsp sweet paprika powder
• 300 g Leberkäse, coarse
• 1 tbsp clarified butter
• 2 pinches of pepper, freshly ground
• 2 pinches of sweet paprika powder
• 200 g onion(s)
• 1 tbsp flour
• ½ tsp sweet paprika powder
• 100 ml rapeseed oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Preheat the oven to 200°C. For the potato wedges, wash, peel, and quarter the potatoes. Place the wedges in a baking dish, add the peppers, and season with rapeseed oil, herb salt, pepper, and paprika. Mix the seasonings well. Place the baking dish in the oven and bake the potato wedges for 40 minutes. For the crispy onions, peel the onions and slice them into rings. Sift the flour into a deep plate and mix with the paprika. Add the onion rings and mix with your fingertips. Heat 100 ml of oil in a pot or pan and fry the onion rings until crispy. Place a kitchen towel on a plate and let the cooked onion rings drain off any fat. For the Leberkäse, heat the clarified butter in a pan, season the Leberkäse on both sides, and fry. This takes about 10 minutes. Serve the Leberkäse with the onions and potato wedges. There was also a cucumber and radish salad.