Hearty Leberkäse and potato pan

Ingredients for 3 servings:

• 800 g potatoes
• 1 head of cauliflower
• 300 g Leberkäse, in one piece
• 200 g sour cream
• 2 tbsp grainy mustard
• 2 tbsp oil
• some salt and pepper, black, ground
• 1 handful of flat-leaf parsley, chopped, for garnishing
• 4 cherry tomatoes

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 15 minutes

with cauliflower and sour cream dip

Wash the potatoes and cook in boiling salted water for 20 minutes. Meanwhile, trim the cauliflower, cut into small florets, wash thoroughly, and drain in a colander. Cook the cauliflower florets in plenty of boiling salted water for about 5 minutes until al dente. Immediately remove from the cooking water with a slotted spoon and drain. For the dip, mix the 200g sour cream with 2 tablespoons of grainy mustard until smooth and season with salt and pepper. Halve each of the 4 cherry tomatoes and quarter them if necessary. Drain the potatoes, collect them in the colander, and briefly refresh them with cold water. Peel off the skins and cut them in half with a small knife. Heat 2 tablespoons of oil in a pan and fry the potatoes until golden brown on all sides. Cut the meatloaf into bite-sized cubes. Add the cauliflower florets and meatloaf cubes to the fried potatoes and fry briefly. Season to taste with salt and pepper. Divide between two plates and top each with a generous dollop of the sour cream and mustard dip before serving. Arrange the tomato pieces decoratively on both plates and sprinkle with some fresh, chopped parsley.